Shrimp And Corn Chowder

    11:55 AM, May 29, 2008   |    comments
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    You'll Need: 3 cups corn kernels 2 Tbs butter 2 Tbls flour 1 medium red pepper, diced 1 medium onion, diced ½ lb potatoes, peeled and diced 2 - 8oz bottles of clam juice 2 cups chicken broth 1 cup Half & Half 2 Tbls flour ¾ tsp salt 1/8 tsp cayenne pepper 1 pound small cooked salad shrimp (or use peeled and deveined fresh shrimp if you prefer!) ¼ cup cilantro chopped (for garnish) To Prepare: Add Butter, flour, corn, peppers and onion in a pot or Dutch oven over high heat. Saute for 3-5 minutes until some browning occurs. Lower heat, then add chicken broth, clam juice, half and half, potatoes, cayenne pepper and salt. Simmer, covered, for 20 mins until potatoes are soft. Add shrimp and let simmer 2-3 minutes. Garnish with chopped cilantro before serving. Nutritional Information Per Serving (Serves 6): 356 cal, 11g fat (6g sat), 172mg chol, 1030mg sodium, 44g carb, 4g fiber, 24g protein, 7.3 mypoints. Nutrition Notes: Reduce sodium by replacing salt with a store-purchased salt substitute. Lessen fat significantly by replacing butter with chicken broth and substituting milk for half & half.


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