Corn Chowder With Shrimp

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4 cups low-sodium chicken broth

2 16-oz. bags frozen corn

1 onion, finely chopped

1 red bell pepper, seeded and diced

2 carrots, cut into 1/4-inch rounds

2 russet potatoes, diced

1 bay leaf

Salt and pepper

1 pound medium shrimp, peeled and deveined

1/2 cup heavy cream, optional

1/4 cup chopped fresh parsley

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