Slow Cooker Shrimp & Corn Chowder
4 cups low-sodium vegetable broth
1 16-oz. bag frozen organic corn
1 onion, finely chopped
2 carrots, cut into 1/4-inch rounds
2 celery stalks, cut into 1-4 inch pieces
1 bag baby potatoes, diced (you can peel them or leave the skins on)
1 teaspoon Herbs de Provence
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
Place potatoes, corn, carrots, celery, onions and broth into the slow cooker. Add Herbs de Provence, bay leaf and salt and pepper. Stir and cover.
Cook on high for 4-6 hours or low for 7-8 hours.
Remove Bay Leaf. Take about two-thirds of soup mixture and blend in VitaMix or blender. Return to slow cooker. Add shrimp and heavy cream. Cook for an additional 15-30 minutes on high.
Ladle soup into bowls and top with fresh parsley.