Corn and Shrimp Chowder

By Rhonda7447

From the "Fix It and Forget About It" slow cooker magazine (Our Best Fall Recipes)

Ingredients

• 4 bacon strips, diced
• 1 cup chopped onion
• 2 cups diced, unpeeled red potatoes
• 1 (10 oz) packages frozen corn
• 1 tsp Worcestershire sauce
• 1/2 tsp paprika
• salt and pepper
• 2 cups or more of water (I use chicken stock)
• 2 (6 oz) cans shrimp or 3/4 lb cooked and peeled small shrimp
• 1 (12 oz) can evaporated milk
• Chopped fresh chives

Details

Servings 6

Preparation

Step 1

Fry bacon in skillet until crisp. Remove and drain bacon, but keep the drippings. Add onions to drippings, and saute just until they soften.
Using a slotted spoon, transfer onions to slow cooker.
Add potatoes, corn, Worcestershire sauce, paprika, salt, pepper, and water to cooker.
Cover and cook on low 2 1/2 to 3 1/2 hours. Stir in shrimp and evaporated milk. Cover and cook 30 more minutes.
Just before serving, stir in chives