Ingredients:

  • 1 medium yellow onion, finely diced
  • 2 stalks celery, sliced thin
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp Old Bay seasoning
  • 1/2 tsp smoked paprika
  • 1.5 lbs Russet potatoes, peeled and cut into 1/2-inch cubes
  • 3 cups low-sodium chicken stock
  • 2 cups frozen sweet corn
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1.5 lbs large shrimp, peeled and deveined
  • 1.5 cups 2% milk
  • 2 tbsp cornstarch
  • 2 tbsp fresh parsley, chopped
  • 4 slices cooked bacon, crumbled

Instructions:

  1. Place the diced onion, sliced celery, and minced garlic into the bottom of the slow cooker.
  2. Sprinkle the dried thyme, Old Bay, smoked paprika, sea salt, and black pepper over the vegetables.
  3. Layer the cubed Russet potatoes and frozen sweet corn on top of the aromatics.
  4. Add the 3 cups of chicken stock, ensuring the potatoes are mostly submerged.
  5. Cover and cook on Low for 4 hours until the potatoes are fork tender.
  6. In a small bowl, whisk the 1.5 cups of milk with 2 tbsp of cornstarch until no lumps remain. Stir the milk mixture into the slow cooker.
  7. Add the raw shrimp to the mixture. Cover and cook on High for an additional 15-20 minutes until the shrimp are pink and opaque.
  8. Garnish with fresh parsley and crumbled bacon before serving.