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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