SLOW COOKER CLAM AND SHRIMP CHOWDER

A red mug filled with Clam and Shrimp Chowder and topped with oyster crackers.

No ratings yet

This dish is my Midwestern take on a clam and shrimp chowder. I came up with this recipe for my husband, who loves New England clam chowder. He loves this version too.

Prep Time9

Servings: servings

Calories: 226kcal

Author: Renee Goerger

Equipment

Slow Cooker/Crockpot

Ingredients

2 ribs celery diced
3 large carrots peeled and diced
1 medium red onion diced
5-6 small Yukon gold potatoes diced
1 ½ teaspoon salt
¾ teaspoon black pepper
1 teaspoon ground thyme
32 ounces low-sodium chicken stock or broth
1 can (15 ounces) can cream of mushroom soup I used 98% fat-free
4 cans (6.5 ounces) chopped clams, with the liquid
2 tablespoons butter
1 pound raw medium sized shrimp peeled, deveined, and chopped
¼ teaspoon Old Bay seafood seasoning
¾ cups half-and-half
3 tablespoons corn starch
1 tablespoon fresh lemon juice
oyster crackers for garnish optional
fresh parsley for garnish optional

Instructions

-Add the diced celery, carrots, onions, and potatoes into the slow cooker. Season with salt, pepper, and thyme. Stir to combine.
-Add the chicken stock, mushroom soup, clams (with their liquid), and butter. Cover partially (I like to vent the cover with a wooden spoon) and cook on high for approximately 4-5 hours.
*Note - The venting of the cover will help the chowder to reduce and help the flavor intensify.
-After 4-5 hours, reduce the heat to low, add in the chopped shrimp and the seafood seasoning. Stir. Continue to cook (covered and vented) for an additional 1-2 hours.
-In a small bowl, whisk together the half-and-half and the corn starch. Pour the corn starch mixture into the chowder and stir occasionally. This mixture will thicken the chowder as it heats.
-Right before serving, stir in the lemon juice.
-To serve, ladle the chowder into bowls or mugs and top with oyster crackers, if desired.

Nutrition