Vegetable and Shrimp Chowder

2 cups onions, diced
1 cup carrots, sliced
1 cup chopped fresh or frozen broccoli
1 cup diced celery
2 Tbsp. margarine or butter
2 cups peeled and diced baking potatoes
1 (10 oz.) package 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

In a large saucepan over medium heat, cook onions, carrots and celery in butter for 3 to 4 minutes or until tender. Add potatoes, corn and chicken broth and heat to a boil. Add ingredients to slow cooker. Cook on low for 6-8 hours. During the last hour of cooking, add shrimp, mustard and parsley. Or on stove top, continue cooking until vegetables are tender. Add shrimp, mustard and parsley, and cook until shrimp is pink, about 5 minutes. Makes 12 servings of 1 ½ cups each, 3 W.W. points per serving.