This time of year is so challenging for me. I’m so over summer by this point, and really, who can blame me? We live in the South, so we’re going on day 912 of triple-degree temps, and at some point, your wandering eye has to turn toward the future. To the promise of crisp mornings, crunching leaves, literally any breeze at all. I try to enjoy the season that I’m in, but mid-August? She’s testing me.
But this shrimp and corn chowder? This delicious recipe is keeping me feet-first in late summer. It’s cozy and filling, not too complicated, and packed with fresh flavors and produce that have me almost regretting the inevitable passage out of peak harvest days.
Remember, though - it’s late summer, and the kids are back in school. You need to be in the car line in 20 minutes, or you’ll end up at the very back, wading through the street ever so slowly, while you try to avoid eye contact with the crossing guards. Is it just me or do you always feel like you’re doing something wrong around someone in a badge and safety vest? Either way, you’re late.
You’re late for something. Or you should probably be making their after-school snack before soccer. Or packing your suitcase for that out-of-town tennis tournament this week. Or, really, just catching up on your inbox. How did it fill up again so quickly? You were at inbox zero just this morning!
Our reality is just that we’re too dang busy, but we still deserve really delicious food. Packed with flavor - light on labor, this one.
Why you’ll love this: It’s rich and creamy, but light. Full of flavor, but soothing. Cozy but fresh. It takes hardly any effort and can be made way ahead, finished near dinner time.
Free of: Turning on your oven or stove. No complicated slow cooker recipe here; just throw it in the Crockpot and let it go. You do want to thicken it closer to serving time with a cornstarch slurry, and you’ll add the shrimp then to prevent overcooking. But no sautéing at 7 A.M., just dumping and going.
Perfect for: Busy weeknights or late-summer entertaining when you’d rather hang with your friends and fam than labor over a simmering stove.
Serve with: Crusty bread and a cold beer or glass of unoaked chardonnay.
Late Summer Crockpot Shrimp & Corn Chowder
Ingredients
1 tablespoon butter or olive oil
1 small yellow onion, diced
2 cloves garlic, minced
2 cups fresh corn kernels (about 4 ears) or frozen
1 lb baby Yukon gold potatoes, diced
2-3 cups low-sodium chicken or seafood broth
1 teaspoon smoked paprika
½ teaspoon dried thyme (or a few sprigs of fresh)
Salt and pepper to taste
1 cup half-and-half or heavy cream
1 lb raw shrimp (peeled, deveined, tails off)
2 tbsp cornstarch
Juice of ½ lemon
Fresh basil or chives, for garnish
Optional garnish:
Fresh chopped chives
Crumbled bacon
Croutons
Instructions
Build the base: Add onion, garlic, corn, potatoes, broth, smoked paprika, thyme, salt, and pepper to the Crockpot. Stir to combine.
Cook low and slow: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are tender.
Blend (optional): For a creamier texture, blend about 2 cups of the soup with an immersion blender (or transfer to a blender and return). Whisk together 2 tablespoons cornstarch and 2 tablespoons cold water until smooth. Add this cornstarch slurry to the slow cooker and let it thicken for a few minutes.
Add shrimp and cream: Stir in shrimp and half-and-half. Cover and cook on HIGH for 20–30 minutes, until shrimp are opaque and cooked through.
Finish: Stir in lemon juice. Taste and adjust seasoning.
Serve: Ladle into bowls. Drizzle with basil oil or chili oil and garnish with fresh herbs.