Fish

shrimp and corn chowder - slow cooker takes several minutes to prepare.

shrimp and corn chowder - slow cooker takes several minutes to cook.

shrimp and corn chowder - slow cooker makes 6 servings.

The ingredients for shrimp and corn chowder - slow cooker are:

4 slices center cut bacon, diced
1 cup chopped onions
2 cups diced red potatoes or frozen hash browns (I used yukon golds)
2 packages (10 ounces each) frozen corn
1 teaspoon Worcestershire sauce
? teaspoon sweet paprika
? teaspoon salt
⅛ teaspoon pepper
2 cups water
12 ounces cooked and peeled small shrimp
12 ounces 2% evaporated milk
Chopped chives

Here is how you make shrimp and corn chowder - slow cooker:

In a small skillet, fry the bacon until crisp. Remove and drain the bacon and set it aside.Add the chopped onions to the bacon drippings in the skillet and cook, stirring often, just until they soften.Using a slotted spoon, transfer the onions to the slow cooker. (I used my 4-Quart but a 3-1/2 Quart would be ideal.)Add the potatoes, corn, Worcestershire sauce, paprika, salt, pepper and water to the slow cooker.Cover and cook on LOW for 2-1/2 to 3-1/2 hours, until the potatoes are soft.Stir in the shrimp and evaporated milk. Cover and cook on LOW for 30 minutes more.Just before serving stir in chives and reserved cooked bacon.Serving Size: 6 servings 1 1/3 cup eachNumber of Servings: 6Recipe submitted by SparkPeople user ALICIA21568.

The nutritional information for shrimp and corn chowder - slow cooker is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 126.5

• Total Fat: 1.6 g
• Cholesterol: 26.6 mg
• Sodium: 149.8 mg
• Total Carbs: 19.4 g
• Dietary Fiber: 2.3 g
• Protein: 9.4 g