Shrimp-and-Corn Chowder

shrimp-corn-chowder Recipe
Becky Luigart-Stayner
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 259
Fat 7 g
Satfat 4 g
Monofat 2 g
Polyfat 1 g
Protein 18 g
Carbohydrate 29 g
Fiber 6 g
Cholesterol 107 mg
Iron 2 mg
Sodium 503 mg
Calcium 42 mg

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.

Note:

January 2003
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