Creamy Shrimp Chowder

Ingredients

• Butter (2 tablespoons)
• Onion (1, diced)
• Celery (2 stalks, diced)
• Carrot (1, diced)
• Garlic (2 cloves, minced)
• Potatoes (2 cups, diced)
• Chicken broth (4 cups)
• Corn (1 cup, frozen or fresh)
• Heavy cream (1 cup)
• Shrimp (1 pound, peeled and deveined)
• Salt (to taste)
• Pepper (to taste)
• Fresh parsley (for garnish)

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the diced onion, celery, carrot, and minced garlic. Sauté until the vegetables are tender, about 5 minutes.
3. Stir in the diced potatoes and chicken broth. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes, or until the potatoes are tender.
4. Using an immersion blender, blend about half of the soup until smooth to create a creamy texture. If using a regular blender, blend in batches and return the smooth mixture to the pot.
5. Return the blended soup to the pot and add the corn, heavy cream, and shrimp. Cook for an additional 5 minutes, or until the shrimp are pink and cooked through.
6. Season the chowder with salt and pepper to taste.
7. Ladle the chowder into bowls and garnish with fresh parsley before serving.