Corn Chowder with Shrimp in a slow cooker

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Corn Chowder with Shrimp

Photo: Mark Thomas; Styling: Andrea Steinberg

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Prep Time: 15 minutes
Cook Time: 6 hours, 15 minutes
Yield: Serves 6
Cost per Serving: $3.06

Ingredients

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

Preparation

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 shrimp are pink and firm, 10 to 15 minutes. Stir in cream, if desired, and cook until warmed through, about 2 minutes. Season with salt and pepper, sprinkle with parsley and serve.

Nutritional Information

Calories:

371

Fat:

10g (sat 5g)

Protein:

25g

Carbohydrate:

51g

Fiber:

6g

Cholesterol:

141mg

Sodium:

710mg

All You, JUNE 2010  Thank you