Corn Chowder with Shrimp

Ingredients

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

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