Jim really like this, but I thought it was just OK. --PKS
1 pound medium shrimp, peeled and deveined, shells reserved
2 teaspoons canola oil
1 large onion, chopped
1 tablespoon all-purpose flour
1 (14 1/2-ounce) can fire-roasted diced tomatoes
4 small Yukon Gold potatoes, peeled and diced
2 celery stalks with leaves, chopped
1/4 teaspoon black pepper
8 cups reduced-sodium chicken broth
1/2 cup fat-free half-and half
3 slices turkey bacon, crisp cooked and crumbled
Put the shrimp shells on a square of cheesecloth. Gather the ends of the cloth and tie them together with a length of kitchen twine. Refrigerate the shrimp and set the shells aside.
Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour over the onion and cook, stirring constantly, 2 minutes longer.
Transfer the onion to a slow cooker. Add the package of shrimp shells, the tomatoes, potatoes, celery, pepper, frozen corn, and broth. Cover and cook until the vegetables are fork-tender, 4-5 hours on high or 8-10 hours on low.
About 20 minutes before the cooking time is up, remove and discard the shrimp shell package and stir in the shrimp. Cover and cook on high until the shrimp are just opaque in the center, about 15 minutes. Stir in the half-and-half and cook 5 minutes longer.
Ladle the chowder evenly into 6 bowls and sprinkle evenly with the turkey bacon.
Serves 6: per serving (about 2 cups): 276 Cal, 4.5 g Fat, 5 g Fib. Points value 5.