Shrimp-and-Corn Chowder

Name: Shrimp-and-Corn Chowder
Yield: Serves 4
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

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Looking for an easy shrimp and corn chowder recipe? Look no further. This easy and delicious soup recipe is ready in minutes.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!

By Health

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Credit: Becky Luigart-Stayner

Recipe Summary

Yield:

Serves 4

Nutrition Info

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

Directions

Step 1

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.

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Nutrition Facts

Per Serving:

259 calories; fat 7g; saturated fat 4g; mono fat 2g; poly fat 1g; protein 18g; carbohydrates 29g; fiber 6g; cholesterol 107mg; iron 2mg; sodium 503mg; calcium 42mg.

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Shrimp-and-Corn Chowder

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Recipe Summary

Ingredients

Directions

Nutrition Facts

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Shrimp-and-Corn Chowder

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Shrimp-and-Corn Chowder