16 oz sweet corn
4 cups chicken broth
1/2 cup heavy cream
12 oz shrimp, peeled, deveined, and tailless
2 cups cherry tomatoes, sliced
1 tsp cayenne pepper
1 tsp red pepper flakes
1 tsp oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp salt
1 tsp regular pepper
Begin by pouring the chicken broth, corn, and spices – the cayenne pepper, red pepper flakes, oregano, garlic powder, onion powder, paprika, salt, and regular pepper – into the crockpot. Covering the crockpot and everything at high temperature for about 30 minutes.
Afterward, add in the tomatoes, shrimp, and heavy cream and cook for another 45-60 minutes until the shrimp becomes pink.
Once finished, serve and enjoy!
Sugar: 1g
:
Calcium: 30mg
Calories: 93kcal
Carbohydrates: 5g
Cholesterol: 27mg
Fat: 8g
Fiber: 1g
Iron: 1mg
Potassium: 276mg
Protein: 2g
Saturated Fat: 5g
Sodium: 981mg
Vitamin A: 947IU
Vitamin C: 23mg
