Name: Slow-Cooker Cajun Shrimp and Corn Chowder
Total time: 5 h
Ingredients: 6 cups frozen corn , thawed; 3 cups chicken broth; 8 ounces andouille sausage , cut into 1/4-inch pieces; 2 garlic cloves , minced; 1½ teaspoons Cajun seasoning; 12 ounces red potatoes , unpeeled, cut into 1/2-inch pieces; 1 pound medium-large shrimp (31 to 40 per pound), peeled, deveined, and tails removed; 1 red bell pepper , stemmed, seeded, and chopped fine; 1/2 cup heavy cream; Salt and pepper

Why This Recipe Works

To develop fresh corn flavor for our slow-cooker chowder, we started with frozen corn, which was convenient and available any time of year. We found that the trick to getting fresh corn flavor from the frozen corn was to puree a portion of the corn in a blender before adding it to the soup. Not only did this amplify the corn's flavor, but the starch released by the pureed corn helped to thicken the chowder. We added the remaining corn at the end of cooking for color and a satisfying crunch. To give our chowder a Cajun feel, we added shrimp, andouille sausage, bell pepper, and Cajun seasoning. Stirring the shrimp in toward the end of cooking allowed us to monitor them closely and ensure they did not overcook.

Instructions

1. Process 4 cups corn and 2 cups broth in blender until smooth, about 1 minute, scraping down sides of blender jar as needed; transfer to slow cooker.

Microwave andouille, garlic, and Cajun seasoning in bowl, stirring occasionally, until fragrant, about 2 minutes; transfer to slow cooker. Stir in potatoes and remaining 1 cup broth, cover, and cook until flavors meld and potatoes are tender, 5 to 7 hours on low or 3 to 5 hours on high.

Stir remaining 2 cups corn, shrimp, and bell pepper into soup. Cover and cook on high until shrimp are opaque throughout, 15 to 20 minutes. Stir in cream and let sit until heated through, about 5 minutes. Season with salt and pepper to taste. Serve.