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
3hr 30m
COOK TIME
253
CALORIES
11
INGREDIENTS

Servings: 8

Ingredients

INSTRUCTIONS

  • 1 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.
  • 2 COOK 3 hours on HIGH or 6 hours on LOW.
  • 3 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.
  • 4 STIR before serving. Garnish with chopped fresh parsley, if desired.

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NUTRITION INFORMATION

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