Ingredients
- ▢1 cup chopped onions
- ▢1/2 cup chopped celery
- ▢1/2 cup chopped red bell pepper
- ▢16 ounces frozen sweet white corn
- ▢4 cups low sodium chicken broth
- ▢2 teaspoons cajun seasoning, or to taste
- ▢1 can (12 ounces) fat-free evaporated milk
- ▢1/2 cup instant potato flakes
- ▢2 cups small cooked shrimp
- ▢6 ounces white fish fillets (I used Alaskan pollock)
Instructions
- Ideal Slow Cooker Size: 4-Quart.
- In the slow cooker combine the onions, celery, bell pepper, corn, chicken broth and cajun seasoning.
- Cover and cook on LOW until the vegetables are tender, 4 to 6 hours.
- With an immersion blender, puree to desired consistency. (I like it with still some chunkiness.)
- Stir in the milk, instant potato flakes, shrimp and fish.
- Cover and cook on LOW until the fish is done and soup is heated through, another 30 minutes.
- Taste and add salt and pepper to taste
