Rating: 4.5 stars
13 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 9

Make a creamy corn chowder even better with the addition of fresh shrimp, carrot, and red bell pepper.

Recipe by MyRecipes June 2010

Gallery

Credit: Mark Thomas; Styling: Andrea Steinberg

Recipe Summary

prep:
15 mins
cook:
6 hrs 15 mins
total:
6 hrs 30 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

371 calories; fat 10g; saturated fat 5g; protein 25g; carbohydrates 51g; fiber 6g; cholesterol 141mg; sodium 710mg.
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