I am a vegetarian and would not eat anything with shrimp or any kind of meat broth! Some vegetarians will...but I would make sure before you made a big pot of soup that no one will eat!!
I love Potato Corn Chowder...here's how I make it...
2 lbs of potato's peeled and cut into cubes
1 can 16oz. of whole kernel corn
1 can 16oz. of cream style corn
1.5 cups coarsely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
2 tablespoon real butter
2 tablespoon extra virgin olive oil
2 cups heavy cream
3 cups veggie stock (you can buy this like you do chicken stock)
1 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoon chopped chives
Melt the butter with the olive oil in the bottom of your pot over low heat until the butter is melted. Turn up the heat slightly and add the onion, peppers and celery and cook until the onion and peppers are tender (about 4 minutes) Slowly add the cream, stir in, slowly add the veggie stock, stir, add the corn, potato, salt, pepper, and bring to a boil, stir frequently to keep it from sticking! Reduce heat, cover and simmer for about 20 minutes or until the potato's are tender. Stir in the chives. At this point you can add season to taste...I like mine a little on the spicy side so I like to add a little hot sauce! You can always add a little more cream if it is not thick enough or a little broth if it is too thick! Good Luck!
oh....this serves about 6.