Corn Chowder with Shrimp

Name: Corn Chowder with Shrimp
Prep time: 6 h 30 min
Cook time: 6 h 30 min
Total time: 6 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 2 carrots, cut into 1/4-inch rounds; 59 milliliters chopped fresh parsley; 907 grams frozen corn; 118 milliliters heavy cream, optional; 946 milliliters low-sodium chicken broth; 1 onion, finely chopped; 1 red bell pepper, seeded and diced; 2 russet potatoes, diced; 6 servings Salt and pepper; 454 grams shrimp, peeled and deveined

Corn Chowder with Shrimp is a gluten free recipe with 6 servings. One portion of this dish contains about 26g of protein, 11g of fat, and a total of 396 calories. This recipe covers 28% of your daily requirements of vitamins and minerals. A mixture of bell pepper, heavy cream, corn, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert. From preparation to the plate, this recipe takes around 6 hours and 30 minutes.

Instructions

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.

Ingredients you will need

Chicken Broth

Bell Pepper

Vegetable

Bay Leaves

Potato

Carrot

Onion

Water

Corn

Salt

Equipment you will use

Slow Cooker

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.

Ingredients you will need

Salt And Pepper