Weeknight Seafood Corn Chowder

Using a crockpot to create this quick, weeknight meal here is a meal which will not only save time for busy moms but also allow her to serve her family something fantastic and nutritious.
Equipment:
4 qt crockpot
Bullet blender

Ingredients:
4 cups of chicken or vegetable broth
1 cup water
1 small white onion, chopped
1 clove garlic, minced
1 carrot, cut into chunks
2 medium potatoes, cut into chunks
1 cup red bell pepper (about half of red pepper)
2 cups frozen corn
One 4 oz white fish, such as tilapia, catfish, or cod, cut into bite-size pieces
1/2 lb. of shrimp, peeled and deveined (use frozen shrimp to save time)
Salt and pepper to taste
1 tsp fresh tarragon, chopped (1/4 tsp dry tarragon)
1 tsp fresh oregano, chopped (1/4 tsp dry oregano)
1/2 cup fresh chopped parsley
1/2 cup heavy cream or milk (optional)

Directions:
In the crockpot, place onion, carrots, tomato, red bell pepper, frozen corn, and herbs. Add broth and water. Turn heat to low for 6 hours or to high for 4 hours. Remove about half of the soup and puree' in the blender. Return back to the pot. Add shrimp and fish. Season with salt and pepper. Cover and let cook for another 15 minutes. Add the cream or milk, stir, and let cook further for 2 minutes. Ladle soup into the serving bowl and sprinkle with fresh parsley.