You could also top the chowder with bacon bits if you want.
1. Combine broth, corn, 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.
2. 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1013g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 218 | ||
Calories from Fat: 59 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.5g | 9 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 128.5mg | 40 % | |
Sodium 3465.7mg | 120 % | |
Potassium 760.7mg | 20 % | |
Total Carbohydrate 18.1g | 5 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 16.4g | ||
Protein 21.9g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 218
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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