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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.