Corn Chowder with Shrimp
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Ingredients
4 cups low-sodium chicken broth
2 16-ounce bags of frozen corn
1 onion, finely chopped
1 red bell pepper, peeled and diced
2 carrots, cut into 1/4-inch circles
2 brown potatoes, diced
1 bay leaf
Salt and pepper
1 pound medium-sized shrimp, peeled and pitted
½ cup heavy cream, optional
¼ cup chopped fresh parsley
To make
Creamy corn chowder will become even more delicious with the addition of fresh shrimp, carrots and red bell pepper.
Combine chicken broth, corn, onion, bell pepper, carrot, potato, bay leaf, 1 cup water and 1 tsp salt in a slow cooker. Cover and cook over low heat until the vegetables are tender, about 6 hours.Combine 3 cups of soup in a blender and return to the slow cooker. Add the shrimp. Cover and cook until the prawns are pink and firm, 10-15 minutes. If desired, add the cream and cook until it is warmed through, about 2 minutes. Season with salt, pepper, and parsley and serve.
Combine chicken broth, corn, onion, bell pepper, carrot, potato, bay leaf, 1 cup water and 1 tsp salt in a slow cooker. Cover and cook over low heat until the vegetables are tender, about 6 hours.Combine 3 cups of soup in a blender and return to the slow cooker. Add the shrimp. Cover and cook until the prawns are pink and firm, 10-15 minutes. If desired, add the cream and cook until it is warmed through, about 2 minutes. Season with salt, pepper, and parsley and serve.
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Author:Admin
Published: 11/20/2023 8:41 PM
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