Slow Cooker Corn Chowder with Shrimp

In slow cooker, combine:

• 4 cups chicken broth
• 2 16 oz bags organic frozen corn
• 1 onion, diced
• 1 red bell pepper, seeded and diced
• 2 carrots, diced
• 2 potatoes, diced
• Sea salt and pepper to taste
• 1 cup water

Cook on low about 6 hours. Then, remove a portion of soup to a blender and puree. Pour back into slow cooker. Add 1 pound medium shrimp, cover and cook until pink are firm, about 10 minutes. Stir in 1/2 cup heavy cream and fresh parsley before serving.

Written by carrie · Filed Under Slow Cooker 
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