Directions:
- Combine chicken broth, corn, onion, bell pepper, carrots, 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4643.23 Kcal (19440 kJ) | ||
| Calories from fat | 2124.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 236.06g | 363% | |
|---|---|---|---|
| Cholesterol | 671.82mg | 224% | |
| Sodium | 11341.42mg | 473% | |
| Potassium | 5144.4mg | 109% | |
| Total Carbs | 512.23g | 171% | |
| Sugars | 100.2g | 401% | |
| Dietary Fiber | 28.36g | 113% | |
| Protein | 142.42g | 285% | |
| Vitamin C | 190.8mg | 318% | |
| Vitamin A | 4.2mg | 139% | |
| Iron | 77.4mg | 430% | |
| Calcium | 872.7mg | 87% | |
| Amount Per 100 g | |||
| Calories | 148.73 Kcal (623 kJ) | ||
| Calories from fat | 68.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.56g | 363% | |
|---|---|---|---|
| Cholesterol | 21.52mg | 224% | |
| Sodium | 363.29mg | 473% | |
| Potassium | 164.79mg | 109% | |
| Total Carbs | 16.41g | 171% | |
| Sugars | 3.21g | 401% | |
| Dietary Fiber | 0.91g | 113% | |
| Protein | 4.56g | 285% | |
| Vitamin C | 6.1mg | 318% | |
| Vitamin A | 0.1mg | 139% | |
| Iron | 2.5mg | 430% | |
| Calcium | 28mg | 87% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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