Make a creamy corn chowder even better with the addition of fresh shrimp, carrot, and red bell pepper.
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
How to Make It
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.
i am giving this 5 stars, but that is with a few modifications. i agree that it would have been rather bland as the recipe is. i added about 2 tblsp of Old Bay seasoning as it was cooking as well as extra bay leaves. i also added a bunch of Chipotle Chili Pepper towards the end. this was great! it gave it a kick and lots of flavor.i am not sure how much i actually added as i did it to taste. i would definitely recommend this recipe with these changes.
This Corn Chowder with Shrimp recip is one of those comfort foods that we all love so much. It's simple to make, plus being budget-friendly. You can kick it up a notch using cayenne pepper. Wonderful when served with salad and garlic toast.