Slow Cooker Old Bay Shrimp and Potato Chowder Boil

Ingredients

• 1 1/2 lbs large shrimp, peeled and deveined
• 1 1/2 lbs baby potatoes, halved
• 12 oz smoked sausage, sliced
• 4 ears corn on the cob, cut into thirds
• 4 cups chicken broth
• 2 tablespoons Old Bay seasoning
• 4 cloves garlic, minced
• 1 medium onion, chopped
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 4 tablespoons butter, melted
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley
• Lemon wedges, for serving

Instructions

1. Prepare the ingredients: Wash and halve the baby potatoes. Slice the smoked sausage, chop the onion, and mince the garlic.
2. Layer the slow cooker: Place the potatoes, smoked sausage, corn, onion, and garlic into the slow cooker.
3. Season the mixture: Sprinkle the Old Bay seasoning, paprika, black pepper, and cayenne pepper over the ingredients. Pour in the chicken broth and stir gently to distribute the seasonings.
4. Cook the vegetables: Cover and cook on LOW for 5–6 hours or HIGH for 2 1/2–3 1/2 hours, until the potatoes are tender.
5. Add the shrimp: Stir in the peeled and deveined shrimp. Cover and cook on HIGH for another 15–25 minutes, or until the shrimp are opaque and cooked through. Avoid overcooking, as shrimp can become rubbery.
6. Prepare the butter sauce: In a small bowl, combine the melted butter and lemon juice.
7. Finish the dish: Drizzle the butter mixture over the shrimp, potatoes, corn, and sausage. Gently toss to coat everything in the flavorful seasoning.
8. Garnish and serve: Sprinkle with fresh parsley and serve hot with lemon wedges.

Tips for the Best Shrimp and Potato Boil

• Choose large shrimp: Large shrimp are easier to cook without overcooking and hold their texture well.
• Use baby potatoes: They cook evenly and absorb the Old Bay seasoning.
• Adjust the spice: Add more Old Bay or cayenne pepper if you prefer a stronger kick.
• Watch the shrimp carefully: Add them near the end of cooking to keep them tender.
• Make it richer: Add an extra tablespoon of butter before serving for a more indulgent seafood boil.

Serving Suggestions

Serve this hearty seafood boil with crusty bread, a fresh green salad, or extra lemon wedges. For a classic seafood-boil presentation, transfer everything to a large serving platter and drizzle with the buttery cooking juices.

Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently until hot throughout to avoid overcooking the shrimp.