When I originally started making this recipe it was just supposed to be Shrimp and Corn Chowder..... but then I had a hankering for some Clam Chowder -- but still had the shrimp and didnt want that to go to waste!
So this is my recipe; a cross between a Clam Chowder, (the creamy style) and Shrimp and Corn Chowder.
Shrimp and Clam Chowder
1 - 1b bag (31-40 sized shrimp, uncooked, peeled and deveined)
1 can of clams- drained (reserve liquid)
1 can of corn- drained (reserve liquid)
3 small potatoes peeled and cubed
1 small onion diced
2 green onions chopped
1 carrot diced
1 stalk celery diced
1 tsp dried chili flakes (or to taste)
1 tsp thyme
1 tsp garlic powder
1 can (condensed) cream of mushroom soup
1 can (condensed) cream of celery soup
2 cups milk
1 cup water
(reserved liquid from CORN and CLAMS) Should equal 1 cup, if not, top up with water.
3 bay leaves
salt and pepper to taste
1/2 pkg bacon cut into bite sized pieces
Dice bacon and fry until crispy, DRAIN, and cool. Combine all ingredients except for shrimp into 3-5 qt. slow cooker. Set on low and cook for 3-4 hours or until potatoes are tender. Add shrimp 30 minutes before serving and turn heat up to high. DO NOT overcook the shrimp or they will be tough.
*NOTE* The clam juice and liquid from the corn should equal out to about one cup. If not, add a little bit of water.
So this is my recipe; a cross between a Clam Chowder, (the creamy style) and Shrimp and Corn Chowder.
Shrimp and Clam Chowder
1 - 1b bag (31-40 sized shrimp, uncooked, peeled and deveined)
1 can of clams- drained (reserve liquid)
1 can of corn- drained (reserve liquid)
3 small potatoes peeled and cubed
1 small onion diced
2 green onions chopped
1 carrot diced
1 stalk celery diced
1 tsp dried chili flakes (or to taste)
1 tsp thyme
1 tsp garlic powder
1 can (condensed) cream of mushroom soup
1 can (condensed) cream of celery soup
2 cups milk
1 cup water
(reserved liquid from CORN and CLAMS) Should equal 1 cup, if not, top up with water.
3 bay leaves
salt and pepper to taste
1/2 pkg bacon cut into bite sized pieces
Dice bacon and fry until crispy, DRAIN, and cool. Combine all ingredients except for shrimp into 3-5 qt. slow cooker. Set on low and cook for 3-4 hours or until potatoes are tender. Add shrimp 30 minutes before serving and turn heat up to high. DO NOT overcook the shrimp or they will be tough.
*NOTE* The clam juice and liquid from the corn should equal out to about one cup. If not, add a little bit of water.
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