What You Need
4 cups chicken broth
4 cups corn (fresh or frozen kernels)
1 medium onion (finely chopped)
1 red bell pepper (seeded and diced)
1/2 cup carrots (sliced thinly)
2 russet potatoes (peeled and diced)
1 bay leaf
salt and pepper
1 Lb. Medium shrimp (peeled and de-veined)
1/4 cup fresh parsley (chopped)
blender or food processor
Lets Make It! In your slow cooker combine chicken broth, corn, onion, bell pepper, carrots, potatoes, bay leaf, 1 cup water and 1 tsp. salt . Cover and cook on low until vegetables are tender, about 6 hours. Puree 3 cups of soup in a blender and return to slow cooker. Stir in shrimp. Cover and cook until shrimp are pink and firm about 10 to 15 minutes. Season with salt and pepper, sprinkle with parsley and serve.
Katie’s Tid Bits* for a creamy soup add ½ a cup of heavy cream during the last five minutes the shrimp are cooking.