Vegetable and Shrimp Chowder
2 cups spanish or white onions, diced
1 cup carrots, sliced
1 cup chopped fresh or frozen broccoli
1 cup diced celery
2 Tbs margarine or butter
2 cups peeled and diced baking potatoes
1 10-oz. package 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, cook onions, carrots and celery in margarine or butter for 3 to 4 minutes or until tender. Add potatoes, corn and chicken broth heat to a boil.
Add ingredients to slow cooker. Cook on Low for 6-8 hours. During the last hour of cooking, add shrimp, mustard and parsley.