Corn Chowder with Shrimp

Corn Chowder with Shrimp
Photo by Mark Thomas


  • 1 pound medium shrimp, peeled and deveined
  • ½ cup heavy cream, optional
  • 1 onion, finely chopped
  • 2 russet potatoes, diced
  • Salt and pepper
  • 1 red bell pepper, seeded and diced
  • ¼ cup chopped fresh parsley
  • + 4 more ingredients
    • 2 16-oz. bags frozen corn
    • 1 bay leaf
    • 2 carrots, cut into 1/4-inch rounds
    • 4 cups low-sodium chicken broth

1. Combine chicken broth, corn, onion, bell pepper, carrots, potatoes, bay leaf, 1 cup water and 1 tsp. salt in slow cooker. Cover and cook on low until vegetables are tender, about 6 hours. 2. Puree 3 cups of soup in a blender and return to slow cooker. Stir in shrimp. Cover and cook until shrim...

View full recipe at My Recipes


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