Shrimp and Corn Chowder

• 6-8 small, red potatoes, cubed
• 1 large onion, chopped
• 1 pint heavy whipping cream
• 1 container (48 oz) chicken stock (low sodium is okay)
• 1-2 lb peeled, raw shrimp, each cut in half
• 1 tbsp parsley flakes
• 1/2 stick butter
• 2 tbsp crab boil seasoning
• 1 container (16oz) lump crab meat (optional)
• 2 cans drained corn kernels, or one large bag of frozen kernels

1. In a large pot, melt your butter on medium heat and add your cubed potatoes and chopped onion.
2. Saute on low/medium heat for approximately 15 minutes.
3. Add chicken stock, crab boil seasoning and bring to a boil.
4. Add your corn.
5. Reduce heat back to medium/low and add entire pint of heavy whipping cream, stirring until fully mixed.
6. Simmer on low heat for about 10 minutes, making sure your heat is not so high that it sticks.
7. And your shrimp last.
8. If you're feeling adventurous, also add a 16 oz.
9. container of lump crab meat.
10. Allow your chowder to cook on a low heat for about 15 minutes.
11. Garnish with parsley flakes and serve in small bowls.

red potatoes, onion, cream, chicken, shrimp, parsley, butter, crab boil, lump crab meat, corn kernels

Taken from cookpad.com/us/recipes/493779-shrimp-and-corn-chowder (may not work)