Corn & Shrimp Chowder (7 Points Plus)

Corn & Shrimp Chowder (7 Points Plus)

Shrimp & Corn Chowder 1

Serves 3
• 2 ears of fresh Sweet Corn
•2/3 cup Low Fat Evaporated Milk
•2 cups Vegetable or Chicken Broth
•1 sprig Fresh Thyme
•1/3 Onion, chopped
•1 diced Potato
•1 Celery Stalk, diced
•½ lb Shrimp
•1 Tbsp Flour
•½ Tbsp Butter
•1 clove Garlic, minced
•Salt and Pepper to taste
•1/8 cup Fresh Chopped Parsley

Melt butter in a large soup pot. Once melted, add onions, celery, thyme and garlic. Cook for 7 mins. Add the shrimp and cook for 3 mins or until cooked through. Remove shrimp and set aside.

Sprinkle the veggies with the flour and stir to coat.

Add the broth to the soup pot and bring to a boil.

Once boiling, add the evaporated milk and the potatoes. Bring to a boil again and allow everything to boil rapidly for about 7 mins or until the potatoes begin to break down slightly. Before adding the corn, taste the broth and add a generous amount of salt and pepper to flavor.

Turn down the heat to a simmer and add in the fresh corn kernels. Allow to cook for between 8-10 min until corn is cooked. Mix in the shrimp and fresh parsley and serve.

One serving is for lunch later in the week.

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One response to this post.

  1. […] was an easy one again, a portion of last night’s Shrimp & Corn Chowder with some fresh blueberries for […]

    Reply

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