Corn and Shrimp Chowder

Corn and Shrimp Chowder

Ingredients:
· 3 cups chicken broth, low-sodium
· 2 cups water
· 2 (16 ounce) bags frozen corn
· 1 medium yellow onion, chopped
· 2 large carrots, chopped
· 1 red bell pepper, chopped
· 3 medium potatoes, diced
· 2 bay leaves
· 2 teaspoons Old Bay seasoning
· 1 teaspoon cayenne pepper
· 1 pound medium shrimp, peeled and deveined
· 1/2 cup whole milk
· 1/3 cup fresh parsley
· Freshly ground black pepper, to taste

Directions:
1. Add chicken broth, water, corn, onion, carrots, pepper, potatoes, bay leaves, Old
Bay, and cayenne pepper to slow cooker. Cover and cook on low for 5-6 hours, until
vegetables are tender.
2. Using an immersion blender, puree soup until desired consistency is reached.
Alternatively, working in batches, blend soup in traditional blender until desired
consistency is reached and return to slow cooker.
3. Add shrimp and milk, stir, cover, and cook for another 15 minutes until shrimp are
pink.
4. Remove bay leaves, sprinkle with parsley, and season with black pepper before
serving.