Shrimp Chowder

By Tonya_Speed

NUTRITION per serving: 528 Calories; 22g Fat; 37g Protein; 44g Carbohydrate; 2g Dietary Fiber; 289mg
Cholesterol; 978mg Sodium. Exchanges: 1 1/2 Grain (Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4
Fat; 1 Other Carbohydrates. Points: 12

Ingredients

• 1 tablespoon vegetable oil
• 3/4 cup chopped onion
• 5 medium russet potatoes, peeled and cubed
• 5 slices bacon, cooked and cut into 1-inch pieces
• 4 cups clam juice
• 1/2 teaspoon thyme
• 1 bay leaf
• Salt and pepper to taste
• 3 cups water
• 4 tablespoons flour
• 2 pounds shrimp, peeled and deveined
• 1 cup heavy (whipping) cream

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

Heat the oil in a skillet over medium heat; add onion and sauté till translucent.
Combine potatoes, onions, bacon, clam juice, thyme, bay leaf and salt and pepper to taste in slow cooker. Combine
water and flour to make a smooth paste; gradually add to slow cooker. Cover and cook on low for 7 hours, or until
potatoes are softened. About 15 to 20 minutes before you are ready to serve, raise heat setting to High; add shrimp
and heavy cream; continue to cook until shrimp is pink. Remove bay leaf and serve.

SERVING SUGGESTION: Serve a big spinach salad on the side; add some crusty bread.