Ingredients:

• 1 large onion, chopped
• 3 stalks celery, sliced thinly
• 2 cloves garlic, minced
• 2 (16 oz) bags frozen corn, slightly thawed in refrigerator
• 6 large potatoes, diced
• salt and pepper, to taste
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons of cornstarch plus 2 tablespoons cold water
• 1 lb. cooked frozen shrimp, thawed and tails removed
• 1 teaspoon garlic powder
• 1 1/4 teaspoons paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon + cayenne pepper – to taste
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 1/4 red pepper flakes optional
• 1 teaspoon brown sugar
• 2 tablespoons olive oil
• green onions for serving, if desired

Directions:

1. Remove 1 cup of corn and 1 cup of stock to food processor. Puree mixture and then pour into bowl of slow cooker. Add rest of corn, chicken stock, celery, onion, garlic and potatoes to slow cooker and stir well.
2. Cover and cook for 8 hours on low.
3. Half an hour before serving mix together corn starch and cold water until smooth. Stir into chowder. Add cream. If too thick add bit more chicken stock to thin out.  Cover and cook for 30 minutes. After 30 minutes stir and adjust spices and thickness.
4. In a small bowl mix together garlic powder, paprika, pepper, onion powder, oregano, thyme, red pepper flakes (if desired), and brown sugar. Combine well.
5. Five minutes before serving chowder place skillet on stove over medium-high heat. Add olive oil to pan. Add shrimp and saute until shrimp are just heated through and starting to curl. Remove any excess water or oil from pan. Sprinkle shrimp with seasoning mixture and continue to stir for about one minute until shrimp are warmed. Taste and adjust spices as necessary – remember it is easier to make it spicier than try to make it less spicy once all the ingredients are added. Go easy on the paprika, cayenne and red pepper unless you know your family likes heat!
6. Serve shrimp on top of chowder with a sprinkling of green onions if desired.