Instructions

• 1 - Sauté Vegetables:
  In a large pot, melt the butter over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté until softened.
• 2 - Add Potatoes and Broth:
  Stir in the diced potatoes and pour in the vegetable broth. Bring to a boil, then reduce the heat and simmer until the potatoes are tender.
• 3 - Incorporate Cream and Corn:
  Once the potatoes are cooked, stir in the heavy cream and corn kernels. Continue to simmer for another 5 minutes.
• 4 - Add Shrimp (if using):
  If using shrimp, add them now and cook until they turn pink and opaque, about 3-4 minutes.
• 5 - Season and Serve:
  Season the chowder with salt and pepper to taste. Serve hot, garnished with fresh parsley.