Partially boil potatoes (after cutting up) until slightly tender.
Combine broth, corn, onion, potatoes, 1 cup water, and salt in slow cooker. Cover and cook on low until vegetables are tender, about 6 hrs.
Puree 3 cups of soup in blender. Return to cooker. Stir in shrimp. cover and cook until shrimp are pink and firm, about 10-15 minutes. Stir in cream, and cook until warmed through, about 2 minutes, Season with salt and pepper, Top with parsley
Make sure potatoes are completely cooked before adding shrimp.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (479g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 59 (19%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 128.5mg||40 %|
|Sodium 1132.5mg||39 %|
|Potassium 850.3mg||22 %|
|Total Carbohydrate 47.2g||14 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 42.7g|
|Protein 22.7g||32 %|
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: 318
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.