Corn Chowder for a Crowd

1. Combine corn, cream of potato soup, hash browns, onion, chicken broth, bacon, and jalapeno pepper in a large slow cooker.

2. Cook on Low for 4 hours. Use an immersion blender to blend the soup to the desired degree. Add cream, shrimp, parsley, salt, and pepper.

3. Cook on Low for 1 more hour. Serve with generous mugs or bowls.

Cook's Notes:

You can use 6 cups fresh corn, cut from the cobs, instead of frozen corn.

If you don't have an immersion blender, you could remove some of the soup, puree it in a blender, and return it to the slow cooker.