Corn and Shrimp Chowder by Jennifer Iserloh “Source-Secrets of a Skinny Chef.”
A healthy way to make chowder. Shrimp and corn go naturally together as they both have sweet mild flavours. Corn is necessary in any type of chowder and the shrimp provides the “meat” to the soup – making it into more of a dinner dish.
CORN AND SHRIMP CHOWDER
Ingredients:
- 1 tbsp olive oil
- 3 slices turkey bacon, chopped
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- ½ tsp garlic powder
- ¼ tsp cayenne powder
- ¼ tsp freshly ground black pepper
- 2 russet potatoes, peeled and cut into 1 inch cubes
- 1 32 ounce carton or can reduced sodium, fat free chicken broth
- 3 ears of corn kernels removed, or 2 cups frozen corn, defrosted
- ¼ cup half-and-half
- 1 found frozen shrimp, defrosted and peeled
- 4 ounces reduced-fat cream cheese (if you would like a bit more creamier of a soup)
Directions:
- Heat the olive oil in a large stockpot over medium heat.
- Add the bacon, onions, celery, carrots, garlic powder, cayenne and black pepper. Cook 5-6 minutes, until the onions and celery begin to soften.
- Add the potatoes and chicken broth. Bring to a slow boil. Reduce heat to a simmer and cover.
- Cook 15-20 minutes, until potatoes are tender.
- Add the corn kernels, half and half, cream cheese and shrimp.
- Simmer an additional 5 minuets until the corn is tender and the shrimp is cooked through.
- Serve immediately
Serve 8
Thank you Lauren!!
photo credit: skinnychef.ca
