Ingredients

The following ingredients have 8 Servings
  • 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)

Instruction

  • 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