Slow Cooker Shrimp and Corn Chowder
soups

Slow Cooker Shrimp and Corn Chowder

Warm up with a bowl of thick, hearty corn chowder made right in your slow cooker. Chock full of crisp sweet corn, tender shrimp and cubed potatoes, it’s finished with Thai Kitchen® Coconut Milk for a touch of rich, creamy goodness.
  • 10m

    prep time

  • 3h 30m

    Cook Time

  • 253

    Calories

  • 11

    Ingredients

SIGN-UP FOR OUR
FREE MEAL PLANNER

It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.

Start Planning Now

Flavor Maker

Plan your meals, build your digital pantry, save recipes, and more!

Download Now

Ingredients

8

Servings

Instructions

  • PLACE potatoes, onion and jalapeño in 6-quart slow cooker. Add flour; toss to coat well. Stir in stock, salt, garlic powder and pepper. Cover.

  • COOK 3 hours on HIGH or 6 hours on LOW.

  • STIR in shrimp, coconut milk and corn. Cover. Cook 30 minutes longer on HIGH or just until shrimp turn pink and soup is heated through.

  • STIR before serving. Garnish with chopped fresh parsley, if desired.

Nutrition information (per Serving)

Reviews

SET UP YOUR FLAVOR PROFILE

We’ve got everything you need to up your kitchen game - plus, special offers and discounts just for you!