Shrimp and Vegetable Chowder - Another Great 365 Crockpot Chowder

6 entrée servings
3 cups each: reduced-sodium fat-free chicken broth, whole kernel corn
1 can (8 ounces) tomato sauce
2 cups peeled diced red potatoes
1 cup each: chopped onion, green or red bell pepper
2 cloves garlic, minced
1⁄4 cup dry sherry (optional)
1–2 teaspoons dried Italian seasoning
1⁄4 teaspoon each: chili powder, dry mustard
3–4 drops hot pepper sauce
1 1⁄2 cups cooked peeled deveined halved shrimp
1⁄2 cup whole milk
Salt and pepper, to taste

Per Serving:
Calories: 270 % calories from fat: 9 Protein (g): 15.9 Carbohydrate (g): 45.2 Fat (g): 2.9 Saturated fat (g): 0.8 Cholesterol (mg): 72 Sodium (mg): 455

Exchanges:
Milk: 0.0 Vegetable: 3.0 Fruit: 0.0 Bread: 2.0 Meat: 1.0 Fat: 0.0

1. Combine all ingredients, except shrimp, milk, salt, and pepper, in 6-quart crockpot; cover and cook on high 4 to 5 hours, adding shrimp and milk during last 10 minutes. Season to taste with salt and pepper.