A couple of weekends ago the temperature plunged—cold, icy, and snowy—so we ended up running 7.5 miles on the treadmill. This past weekend was the opposite: gorgeous and sunny. Part of our 9-mile training run was challenging, but it felt great to soak up the sunshine. After brunch with my parents (had to replace those burned calories!), we spent most of the afternoon outdoors enjoying the warmth while it lasted, knowing the forecast will flip back and forth again this week.
While I love the break from the cold because it lifts my mood, I’m not thrilled about the sniffles and scratchy throats that come with the temperature swings. Just when you get used to one season, everything changes.
My remedy for a sore throat or a stuffy nose? Soup—stews and chowders too. Whether hot or cool, I could eat soup every day. When your throat feels rough, nothing is more soothing or easier to eat than a warm bowl.
This Slow Cooker Cajun Corn and Shrimp Chowder has an extra perk: a touch of spice. The Cajun flavor helps clear congested sinuses and warms you up from the inside out. Make a batch for dinner and everyone will be feeling better in no time.
Slow Cooker Cajun Corn and Shrimp Chowder
Ingredients
- 16 oz bag frozen sweet corn
- 1/2 pound red baby potatoes
- 1/4 cup flour
- 1 1/2 teaspoons Cajun seasoning
- 4 cups chicken broth
- 1/2 cup heavy cream for later
- 12 oz shrimp small, peeled, deveined, tails off (for later)
- Salt and pepper to taste
Instructions
- Wash and dice the potatoes into bite-sized chunks.
- Add the potatoes and corn to the slow cooker and toss with the flour to coat.
- Stir in the Cajun seasoning and chicken broth.
- Cover and cook on high for 2–3 hours or on low for 4–6 hours, until potatoes are tender.
- If cooking on low, switch the slow cooker to high for the final stage.
- Stir in the heavy cream and shrimp.
- Cook another 30–60 minutes, until the shrimp are cooked through and pink.
- Season with salt and pepper to taste and serve hot.
Notes
Nutrition
