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. Source: Everyday Slow Cooker

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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 Facts

190 calories; 5 g total fat; 1 g saturated fat; 586 mg sodium. 20 g carbohydrates; 3 g fiber; 6 g sugar; 13 g protein; 3 mg niacin equivalents;

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