Shrimp Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 pound potatoes, peeled and cubed2 1/2 cups chicken broth3 celery ribs, chopped1 bunch green onions, chopped1/2 cup chopped red pepper1 1/2 cups skim milk1/4 cup flour1/2 cup fat free evap milk12 oz shrimp2 TBSP minced fresh parsley1/2 tsp paprika1/2 tsp Worcestershire saucedash Tabasco1/8 tsp pepper1 tsp salt
In a large saucepan, bring poatoes, broth, celery, onions and red pepper to a boil. reduce heat, cover and simmer 13-15 minutes until vegetables are tender. Stir in milk. Gently mash the vegetables with a potato masher, leaving some chunks.
Cimbine flour and evap milk until smooth, gradually stir into potato mixture. Bring to a boil, cook and stir 2 minutes or til thickened. Stir in remaining ingredients. Return to a boil, cook and stir 2-3 minutes or until shrimp turns pink. 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user CINDY603.
Cimbine flour and evap milk until smooth, gradually stir into potato mixture. Bring to a boil, cook and stir 2 minutes or til thickened. Stir in remaining ingredients. Return to a boil, cook and stir 2-3 minutes or until shrimp turns pink. 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user CINDY603.
Nutritional Info Amount Per Serving
- Calories: 177.5
- Total Fat: 1.5 g
- Cholesterol: 85.2 mg
- Sodium: 937.4 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 2.4 g
- Protein: 17.4 g
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