Shrimp, corn & potato chowder

Shrimp, corn & potato chowder

4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 197.9
  • Total Fat: 2.0 g
  • Cholesterol: 114.7 mg
  • Sodium: 769.1 mg
  • Total Carbs: 28.3 g
  • Dietary Fiber: 2.1 g
  • Protein: 18.0 g

View full nutritional breakdown of Shrimp, corn & potato chowder calories by ingredient


Introduction

Slow cooker Slow cooker
Number of Servings: 8

Ingredients

    Shrimp, cooked, 16 oz
    Yellow Sweet Corn, Frozen, 10 oz bag
    Potatoes O'Brien, 1 bag, frozen
    Celery, 4 stalks, chopped
    Onions, 1 cup, chopped
    Milk, canned, evaporated, nonfat, 1 cup
    Vegetable Broth, 2 cup
    *Cajun Seasoning, .5 tsp
    Thai Fish Sauce, 1 Tbs. (optional, but very good!)

Directions

Place all ingredients except the can of evaporated milk into the crock pot. Cook on low setting 8 hours. During the last half hour, increase heat to High and add the can of evaporated milk.

Number of Servings: 8

Recipe submitted by SparkPeople user KIRSTOHA.

Member Ratings For This Recipe


  •  no profile photo

    Very Good
    Loved it! Will try to upload my picture. I did one extra step. Before adding the evaporated milk, I poured it into a blender, added one cup of the soup (avoiding the shrimp), and whirled it. Added this at the last hour to make it more creamy. - 3/4/15