Southwestern Shrimp and Corn Chowder


5 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Southwestern Shrimp and Corn Chowder calories by ingredient



Number of Servings: 4

Ingredients

    2 cans Cream of Potato soup

    1/4 cup whipped cream cheese

    2 cups skim milk

    2 cups frozen corn

    1/4 cup diced onion

    1 jalapeno, seeded and chopped

    1 clove of garlic, minced

    Chili powder as desired

Directions

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.

TAGS:  Fish | Soup | Fish Soup |

Member Ratings For This Recipe


  •  no profile photo


    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


  • no profile photo

    Incredible!
    I think 8 oz. of cooked shirmp is meant to be included. I did not add the jalepeno or the chili powder but added some seafood seasoning. My husband commented, "This is really good!" And it is so quick and easy to make. I filed this one in my "keeper" folder! - 10/27/07