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.