Corn Chowder with Shrimp - Slow Cooker

Corn chowder is a very traditional dish in the New England parts of the United States. It's made out of seafood, milk, cream, and serve with biscuit or saltine crackers. The corn chowder derived from clam chowder, corn substitutes the clams and makes, in some cases, this dish completely vegetarian This is a great to serve in a very cold or like today rainy day. This recipe is super easy and I make easier by making in a slow cooker. This is my version of a corn chowder, hope you enjoy.

4 cups low-sodium chicken broth
2 16-oz. bags frozen corn
1 onion, finely chopped
1 red bell pepper, seeded and diced
2 medium sized carrots, peeled and diced
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

   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.