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.
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|Serving Size: 1 Serving (1013g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 59 (27%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 218
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