Crockpot soup recipes?

Shrimp and Corn Chowder



Ingredients:

2 Tablespoons butter
3 Tablespoons onion
3 Tablespoons celery
1 teaspoon Better than Bouillon Chicken
3 cups water
2 cups Red Potatoes, diced in 1/2 inch pieces
1/2 cup whole kernel corn
10 – 12 Medium/Large shrimp
5 Tablespoons Bacon bits

Directions:

Start with 2 Tablespoons of butter.

In a Saute pan, over medium low heat, sauté 3 Tablespoons of onion, with 3 Tablespoons of celery, 1 tablespoon of bacon chips and a little black pepper.

Red potatoes seem to work better in this dish. Use 2 cups of potatoes, cut into 1/2 inch pieces.

Add 1 teaspoon of Better Than Bouillon paste to the crock pot, then potatoes and sauteed vegetables. Add enough water to make 2-3 cups of liquid and cook on high with a lad until the potatoes are fork tender. Add 1/2 cup of fresh cut off the cob corn and the scrapings from the cobs. 1/8 - 1/2 teaspoon of Cajun Seasoning is added to season the chowder.

Cook the bacon and break into chips. Set aside.

The pre-cooked bacon chips are heated in the microwave to crisp them for serving.

When the potatoes are soft, remove some and use a potato masher to break up the pieces and thicken the broth somewhat.

The recipe uses precooked shrimp which are added now.

Add 1/2 cup of heavy cream to the chowder. Do not cook the chowder after adding the cream.

Allow the chowder to sit for a few minutes and serve with crisped bacon pieces