Corn Chowder with Shrimp

Fall starts Friday so that means soup season is back. It is my all time favorite. So two days early I thought was okay enough to start whipping up soup. This original recipe is meant for a slow cooker. When I looked at the recipe at 4:00 this afternoon I realized there would not be enough time for me to do that so I improvised and liked the results so much I don't even need to bother trying this is a slow cooker. Shrimp, sweet corn and a medley of vegetables makes this one a winner! I served this with amazing homemade rolls. That recipe to come next week.

Corn Chowder with Shrimp

2 cans chicken broth
1 cup frozen corn
1 onion, finely chopped
1 bell pepper, diced
2 carrots, cut into 1/4-inch rounds
2 russet potatoes, diced
2 bay leaves
Salt and pepper
1 pound medium shrimp, peeled and deveined
2 cups milk
3 tablespoons butter
3 tablespoons flour
2 tablespoons dried parsley

Start by chopping all your vegetables. Place chopped onion, bell pepper, carrots, potatoes, bay leaves, 2 teaspoons salt, 1/2 teaspoon pepper in large pot. Pour in both cans chicken broth. Bring to boil and let the vegetables cook for about 10 minutes, enough to soften. Meanwhile melt 3 tablespoons butter in saucepan. stir in flour to form a paste. Whisk in milk and allow to thicken for about 5 minutes. Pour the thickened milk into the veggies and chicken broth and allow the flavors to mesh. Then stir in the shrimp, parsley and corn allowing those to heat through for just a minute. Serve and thoroughly enjoy!