Slow Cooker Shrimp and Corn Chowder 
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Ingredients
– 1 pound shrimp, peeled and deveined
– 4 cups chicken or vegetable broth 
– 2 cups frozen or fresh corn kernels 
– 1 large onion, chopped 
– 2 cloves garlic, minced 
– 2 cups diced potatoes 
– 1 cup diced celery 
– 1 cup heavy cream 
– 1/2 cup milk
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika 
– 1/4 teaspoon cayenne pepper (optional)
– Salt and pepper to taste 
– 2 tablespoons chopped fresh parsley (optional)
Preparation 
1. Add Ingredients to Crock-Pot: Place the shrimp, chicken or vegetable broth, corn kernels, chopped onion, minced garlic, diced potatoes, and diced celery in the slow cooker.
2. Cook: Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the potatoes are tender. 
3. Add Cream: Stir in the heavy cream and milk. Season with dried thyme, paprika, cayenne pepper (if using), salt, and pepper. Cook on low for an additional 30 minutes to heat through.
4. Serve: Ladle the chowder into bowls and garnish with chopped fresh parsley if desired. Enjoy your hearty and flavorful Shrimp and Corn Chowder! 
Perfect for a comforting and delicious meal with minimal effort!