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Shrimp-and-Corn Chowder

shrimp-corn-chowder Becky Luigart-Stayner

Ingredients

  • 3 cups low-sodium chicken broth
  • 3 cups diced red potatoes
  • 1 (16-ounce) package frozen white shoepeg corn, thawed
  • 1 bunch chopped scallions
  • 1/2 pound thawed shrimp, peeled, deveined, and cut into 1/2-inch pieces
  • 1/4 cup heavy cream or sour cream
  • 1 tablespoon fresh lemon juice

Preparation


In a medium saucepan, boil broth and potatoes 5 minutes. Add corn and white portion of scallion; simmer 8 minutes. Remove 2 cups; puree in a blender. Return to pot; stir in shrimp. Cook until bright pink; stir in cream, lemon juice, and scallion greens. Season with salt and freshly ground black pepper.



    Looking for an easy shrimp and corn chowder recipe? Look no further. This easy and delicious soup recipe is ready in minutes.
  • Yield: Serves 4

Nutritional Information

Calories per serving: 259
Fat per serving: 7g
Saturated fat per serving: 4g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 1g
Protein per serving: 18g
Carbohydrate per serving: 29g
Fiber per serving: 6g
Cholesterol per serving: 107mg
Iron per serving: 2mg
Sodium per serving: 503mg
Calcium per serving: 42mg

Good to Know

Using only seven ingredients and with a cooking time of approximately 30 minutes, this soup is simplicity at its best. As the main ingredient, shrimp keeps the soup low-fat and low-calorie, but high in protein and rich in vitamin D. Enjoy with cornbread!