Slow Cooker Corn and Shrimp Chowder

Yesterday's recipe had a rather luke warm reception. This slow cooker recipe is sure to be a hit!

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)

     slow Cooker

     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.

Serves-4-6

Katie’s Tid Bits* for a creamy soup add ½ a cup of heavy cream during the last five minutes the shrimp are cooking.