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Vegetable and Shrimp Chowder
Makes 6 servings.

Prep Time: 15 minutes
Cooking Time: LOW 6 8 hours

2 - cups Spanish or white onions, diced
1 - cup carrots, sliced
1 - cup chopped fresh or frozen broccoli
1 - cup diced celery
2 - Tablespoon margarine or butter
2 - cups peeled and diced baking potatoes
1 - package (10 ounces) frozen corn
4 - cups chicken broth
5 - cups shrimp, peeled and deveined
1 - cup Dijon mustard
1 - cup parsley, chopped
Salt and pepper to taste

  • In a large saucepan over medium heat, add onions, carrots and celery. 
  • Cook in margarine or butter for 3 to 4 minutes or until tender. 
  • Add potatoes, corn and chicken broth heat to a boil.
  • Add onion and chicken mixture to the 3-quart or larger slow cooker. 
  • Cook on LOW for 6 to 8 hours. 
  • During the last hour of cooking, add shrimp, mustard and parsley.

 
 
 
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