Slow-Cooker Manhattan-Style Shrimp Chowder
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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Recipe Summary
Ingredients
Directions
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
Serving Size: 1 2/3 cups
Per Serving:
190 calories; protein 13g; carbohydrates 20g; dietary fiber 3g; sugars 6g; fat 5g; saturated fat 1g; niacin equivalents 3.1mg; vitamin b6 0.3mg; sodium 586mg; calories from fat 45kcal.