Cajun Shrimp and Corn Chowder

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Serves 6 to 8

Cooking Time 4 to 5 hours on Low or 3 to 4 hours on High

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: Achieving fresh corn flavor in a chowder can be a challenge, but we were determined to develop a foolproof recipe for corn chowder in a slow cooker. 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 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 at the end of cooking allowed us to monitor them closely and ensure they did not overcook. See the sidebar that follows the recipe.

6	cups frozen corn, thawed
3	cups chicken broth
12	ounces red potatoes, cut into ½-inch pieces
8	ounces andouille sausage, cut into ¼-inch pieces
2	teaspoons minced garlic
1½	teaspoons Cajun seasoning
1	red bell pepper, cored and chopped
1	pound small shrimp (51 to 60 per pound), peeled and deveined
½	cup heavy cream
	Salt and pepper

1. Process 4 cups corn and 2 cups broth in blender until smooth, about 1 minute; transfer to slow cooker.

2. Microwave potatoes, andouille, garlic, and Cajun seasoning in bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to slow cooker. Stir in remaining 1 cup broth and bell pepper. Cover and cook until flavors meld and potatoes are tender, 4 to 5 hours on low or 3 to 4 hours on high.

3. Stir in remaining 2 cups corn and shrimp. 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 and serve.