Shrimp Chowder

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Shrimp - 1 pound, peeled and deveined
• Heavy cream - 1 cup
• Corn - 1 cup
• Chicken broth - 4 cups
• Potatoes - 3 medium, peeled and diced
• Garlic - 3 cloves, minced
• Carrot - 2 medium, diced
• Celery - 2 stalks, diced
• Onion - 1 medium, diced
• Butter - 2 tablespoons

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the onion, celery, carrot, and garlic. Cook until the vegetables are tender, about 5 minutes.
3. Add the diced potatoes and chicken broth. Bring to a boil, then reduce the heat and simmer for 15 minutes, or until the potatoes are cooked through.
4. Using an immersion blender or a regular blender, blend about half of the soup until smooth. This will help thicken the chowder.
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 cooked through.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.