Simple Shrimp Chowder Recipe

Nutrition Facts

  • One serving:
  • 1 cup
  • Calories:
  • 268
  • Fat:
  • 12 g
  • Saturated Fat:
  • 7 g
  • Cholesterol:
  • 120 mg
  • Sodium:
  • 901 mg
  • Carbohydrate:
  • 25 g
  • Fiber:
  • 2 g
  • Protein:
  • 16 g
  • Diabetic Exchange:
  • 1-1/2 lean meat, 1 starch, 1 reduced-fat milk.


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Simple Shrimp Chowder

Cooking for 2 - try a FREE ISSUE today!

Shrimp fans will be bowled over by our Test Kitchen’s tasty take on chowder. The creamy broth is chock-full of vegetables. Chop up leftover cooked potatoes or use canned ones.

SERVINGS: 5

CATEGORY: Lower Fat

METHOD: Other stovetop

TIME: Prep/Total Time: 30 min.

Ingredients:

  • 1/2 cup each chopped onion, celery, carrot and sweet red pepper
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 2 cups 2% milk
  • 1/2 pound frozen cooked small shrimp, thawed
  • 1 can (14-1/2 ounces) diced potatoes, drained
  • 1 cup vegetable broth
  • 1 cup frozen corn, thawed
  • 2 teaspoons seafood seasoning
  • 1/2 teaspoon dried thyme

Directions:

In a large saucepan, saute the onion, celery, carrot and red pepper in butter for 5 minutes or until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
    Add the shrimp, potatoes, broth, corn, seafood seasoning and thyme. Reduce heat; cover and simmer for 10 minutes or until heated through. Yield: 5 cups.


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