Slow-Cooker Manhattan-Style Shrimp Chowder Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine the shrimp, potatoes, onions, celery, garlic, tomatoes, tomato paste, thyme, bay leaves, paprika, salt, and pepper.
• STEP 2.Pour in the chicken broth and stir to combine all the ingredients.
• STEP 3.Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender and the flavors have melded together.
• STEP 4.Remove the bay leaves and stir in the heavy cream.
• STEP 5.Cook for an additional 30 minutes on low, until the chowder is heated through.
• STEP 6.Serve the chowder hot, garnished with fresh parsley, and with crusty bread on the side.

Cooking Tips

• For a thicker chowder, you can mash some of the cooked potatoes with a fork before adding the heavy cream.
• If you prefer a spicier chowder, you can add a pinch of cayenne pepper or hot sauce to the soup.
• To make this chowder ahead of time, you can prepare all the ingredients and store them in the slow cooker insert in the refrigerator overnight. In the morning, simply place the insert back into the slow cooker and continue with the cooking instructions.
• Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Storage and Serving

• Serve the Slow-Cooker Manhattan-Style Shrimp Chowder hot, garnished with fresh parsley.
• Pair it with crusty bread or oyster crackers for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.