{Let's Get Crockin'} Shrimp Chowder

This is a hearty and surprisingly skinny soup perfect for a cold winter's day. 

It's simple to modify based on your dietary needs.  

If you have a question about substitutions, let me know in the comments!

Ingredients
Serves 8
1 lb. large shrimp, cooked
1 lb. red potatoes, cubed
3 celery ribs, chopped
8 green onions, chopped
1/2 cup red bell peppers, diced
1, 10 oz. package frozen corn
2 cups water (or 1 cup chicken stock + 1 cup water)
1 1/2 cups fat-free milk
1/4 cup all-purpose flour
1/2 cup fat-free evaporated milk
2 tbsp. fresh parsley, minced
1/2 tsp. paprika
1 tsp. Worcestershire sauce
1/8 tsp. cayenne pepper
1 tsp. black pepper
1/4 tsp. salt

Directions
Combine potatoes, water (or broth + water), celery, onions, red peppers, corn, and spices in slow cooker
Cover + cook on low for 2 hours, or until vegetables are done to your liking
Stir in 1 1/2 cups fat-free milk and gently mash veggies with potato masher - leaving some chunks
Add Shrimp
Combine flour and evaporated milk, mix until smooth
Gradually stir into soup
Cook additional 15-20 uncovered on high until thickened

Serve with crusty bread, if you're not watching carbs!
It's even better the second and third day, so make ahead for lunches and dinners.
Enjoy!