Midweek Morsels: Corn Chowder with Shrimp

I think it's cold enough (finally!) for a good soup.  This recipe was perfect for this week because we got some nice snow.  However, it's going to warm up to 50 again by the end of the week.  I'm not happy about that, but I am happy about this chowder.  I'm not a seafood lover by any means and I'm not a fan of clams, so my chowder usually consists of corn and/or potatoes.  I have this recipe cut out from my All You Magazine from October 2011. It's a full-flavored, hearty soup especially great for winter.

Corn Chowder with Shrimp

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

Directions

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.

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.

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