Vegetable And Shrimp Chowder

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Crock Pot


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2 cups Spanish or white onions, diced

1 cup carrots, sliced

1 cup fresh or frozen broccoli, chopped

1 cup celery, diced

2 tablespoons butter or margarine

2 cups baking potatoes, peeled and diced

10 ounces frozen corn

4 cups chicken broth

5 cups shrimp, peeled and deveined

1 cup Dijon mustard

1 cup parsley, chopped

salt and pepper, to taste

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