Shrimp-and-Corn Chowder

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
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 259
  • Fat: 7g
  • Saturated fat: 4g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1g
  • Protein: 18g
  • Carbohydrate: 29g
  • Fiber: 6g
  • Cholesterol: 107mg
  • Iron: 2mg
  • Sodium: 503mg
  • Calcium: 42mg

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

  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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