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Corn Chowder with Shrimp Recipe

   
 

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     Corn Chowder with Shrimp

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6
Preptime   15 minutes

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

Instructions
Combine chicken broth, corn, onion, pepper, carrots, potatoes, bay leaf, 1 cup water and 1 tsp salt. Cover and cook until vegetables are tender (in a slow cooker - about 6 hours).
Puree 3 cups of soup in a blender and return to pot. Stir in shrimp. Cover and cook until shrimp are pink and firm, about 10 minutes.
Stir in heavy cream and cook until warmed through, about 2 minutes. Season with salt and pepper and sprinkle with parsley. Serve.


Originally Submitted
10/21/2010





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