Shrimp & Corn Chowder
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 264.4
- Total Fat: 3.8 g
- Cholesterol: 71.5 mg
- Sodium: 543.7 mg
- Total Carbs: 42.3 g
- Dietary Fiber: 5.0 g
- Protein: 17.4 g
View full nutritional breakdown of Shrimp & Corn Chowder calories by ingredient
Introduction
A concoction I created in 2008 during the first Monday Night Football Game. A concoction I created in 2008 during the first Monday Night Football Game.Number of Servings: 6
Ingredients
-
Butter; 1 tbsp
Onion; 1 medium- diced
Reduced Sodium Chicken Stock; 1 can
Red Potatoes; 4 medium-cubed
Creamed Corn; 1 can
Sweet Corn; 2 cups - frozen or fresh
Black Pepper; 3 tbsp freshly ground
Sea Salt: 1 tsp freshly ground
Frozen Shrimp; 1 lb. thawed (peeled & veined)
Mild Green Chili Peppers; 1 can- diced
Crushed Red Pepper - 1 tbsp
Directions
Melt butter over medium heat and saute onions for 5-7 minutes until soft.
Add chicken stock and potatoes. Bring to a boil, reduce head to Medium-Low and simmer for 15 minutes, partially covered. While simmering, thaw frozen shrimp under cold running water until fully thawed and remove tails . When 15 minutes is up, add shrimp to pot simmer for 4-5 minutes partially covered.
Add remaining ingredients. Simmer for 4-5 minutes until heated through. Serve immediately.
Makes 6 hearty servings.
Add chicken stock and potatoes. Bring to a boil, reduce head to Medium-Low and simmer for 15 minutes, partially covered. While simmering, thaw frozen shrimp under cold running water until fully thawed and remove tails . When 15 minutes is up, add shrimp to pot simmer for 4-5 minutes partially covered.
Add remaining ingredients. Simmer for 4-5 minutes until heated through. Serve immediately.
Makes 6 hearty servings.
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