Southwestern Shrimp and Corn Chowder
- Number of Servings: 4
Ingredients
2 cans Cream of Potato soup1/4 cup whipped cream cheese2 cups skim milk2 cups frozen corn1/4 cup diced onion1 jalapeno, seeded and chopped1 clove of garlic, mincedChili powder as desired
Saute vegetables until tender.
Meanwhile, combine all ingredients except shrimp and corn in a large slow cooker. Add vegetables when they are cooked through.
Cook on high for about two hours. When everything is smooth and combined, add corn. Allow to cook for another 20 minutes, or until chowder has warmed the corn. Add shrimp and cook until heated through.
Serve with a nice crisp salad or some corn bread!
Number of Servings: 4
Recipe submitted by SparkPeople user AEGARRISON.
Meanwhile, combine all ingredients except shrimp and corn in a large slow cooker. Add vegetables when they are cooked through.
Cook on high for about two hours. When everything is smooth and combined, add corn. Allow to cook for another 20 minutes, or until chowder has warmed the corn. Add shrimp and cook until heated through.
Serve with a nice crisp salad or some corn bread!
Number of Servings: 4
Recipe submitted by SparkPeople user AEGARRISON.
Nutritional Info Amount Per Serving
- Calories: 379.6
- Total Fat: 12.6 g
- Cholesterol: 121.0 mg
- Sodium: 1,478.1 mg
- Total Carbs: 46.3 g
- Dietary Fiber: 2.9 g
- Protein: 23.3 g
Member Reviews
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DAVEBOGUE
It does not look like the shrimp is added into the nutrition count. 8 OZ of shrimp would add another 40 calories per serving. The cholesterol would definatley go up. I am trying this tonight. I like the idea of adding a seafood seasoning like Old Bay.I think I will half the chili powder and old b - 2/10/11