Slow-Cooker Manhattan-Style Shrimp Chowder

Slow-Cooker Manhattan-Style Shrimp Chowder

0 Reviews
From: Everyday Slow Cooker

Look for white, American 22-25 count shrimp—the fresher, the better. They'll poach and become very tender in the hot slow-cooker liquid. Just be sure not to overcook them. Garnish with fennel fronds and serve with bread and olive oil, if desired.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons olive oil
  • 2 cups thinly sliced fennel (from 1 fennel bulb)
  • 1½ cups chopped leek (from 1 leek)
  • 1½ cups chopped celery (from 6 celery stalks)
  • 1 tablespoon minced garlic (from 3 garlic cloves)
  • 1 cup dry white wine
  • 1 (28 ounce) can no-salt-added fire-roasted diced tomatoes
  • 1 russet potato (about 9 ounces), peeled and cut into ½-inch cubes
  • 1 cup water
  • 1 cup clam juice
  • 1 teaspoon kosher salt
  • ⅛ teaspoon saffron threads
  • 1 pound medium-sized raw shrimp, peeled and deveined


  • Prep

  • Ready In

  1. Heat the oil in a large nonstick skillet over medium-high. Add the fennel, leek, celery and garlic to the skillet; cook, stirring occasionally, until the vegetables are softened and lightly caramelized, 6 to 8 minutes. Add the wine to the skillet; cook 1 minute, stirring and scraping to loosen the browned the bits from the bottom of the skillet. Transfer the mixture to a 5- to 6-quart slow cooker.
  2. Stir the tomatoes, potato, water, clam juice, salt and saffron threads into the slow cooker. Cover and cook on LOW until the potato is tender, 5 to 6 hours. Increase the slow cooker heat to HIGH; stir in the shrimp. Cover and cook until the shrimp are done, 5 to 7 minutes. Ladle the chowder into bowls and serve hot.
  • Multicooker Directions: In Step 1, transfer the cooked fennel mixture to the inner pot of a 6-quart multicooker. In Step 2, stir the tomatoes, potato, water, clam juice, salt and saffron threads into the pot. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the potato is tender, about 6 hours. Turn off the cooker. With the lid off, press SAUTÉ [Normal]. Bring the soup to a boil; stir in the shrimp. Cook, uncovered, until the shrimp are done. Finish Step 2.

Nutrition information

  • Serving size: 1⅔ cups
  • Per serving: 190 calories; 5 g fat(1 g sat); 3 g fiber; 20 g carbohydrates; 13 g protein; 6 g sugars; 0 g added sugars; 586 mg sodium;
  • Carbohydrate Servings:

Reviews 0