New Recipe/ Update!

The Corn Chowder with Shrimp was really good! I would have liked to have it a little thicker, I may have used too much chicken broth (I get a little lazy with measuing sometimes). And the cream was optional so I opted out to save calories. So, we had that for dinner after I got back for the gym. I got a $5 day pass to the local gym, FiT Time fo Women! I really liked it. I got a good work out in at the gym. I did;

16 minutes on the Elyptical (1.0 mile)
5 minutes on the bike (1.15 mile)
10 minutes on the Treadmill; speed 3, incline 3 (1.0 mile)
5 minutes on the Spin Bike (0.5) mile

Total Calories burned: 250  Total Workout time: 36 minutes

And now what you've all been waiting for......(drum roll please).....

                          Corn Chowder with Shrimp Recipe

Prep: 15 minutes
Cook: 6 hrs. 15 mins
Serves: 6
Cost per serving: $3.06

*4 cups low-sodium chicken broth
*2 16-oz. bags frozen corn
*1 onion, finely chopped
*1 red bell pepper, seeded and diced
*2 large carrots, cut into 1/4 rounds
*1 bay leaf
*Salt and Pepper
*1lb.medium shrimp, peeled and deveined
*1/2 cup heavy cream, optional
*1/4 cup chopped fresh parsely

Directions

1. Combine broth, corn, onion, bell pepper, carrots, potatoes, bay leaf, 1 cup water and 1 tsp. salt in slow cooker and cover and cook on low until vegetables until tender, about 6 hours.
* I cooked mine on the stove on medium high for 35 minutes and it worked just fine.
2. Puree 3 cups of soup in a blender and return to slow cooker. Stir in shrimp are pink and firm, 10 to 15 minutes. Stir in cream, if desired, and cook until warm through, about 2 minutes. Season, sprinkle with parsely and serve!

Per Serving: 371 Calories