Lobster Shrimp & Corn Chowder
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 182.3
- Total Fat: 4.1 g
- Cholesterol: 70.5 mg
- Sodium: 438.6 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 2.6 g
- Protein: 14.5 g
View full nutritional breakdown of Lobster Shrimp & Corn Chowder calories by ingredient
Introduction
This is a Rachel Ray Recipe with a couple of changes to lower fat content and increase protein. It's fabulous. This is a Rachel Ray Recipe with a couple of changes to lower fat content and increase protein. It's fabulous.Number of Servings: 14
Ingredients
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1 tablespoon extra-virgin olive oil, 1 turn of the pan in a slow stream
1 clove garlic, minced
2 tablespoons smart balance light buttery spread
2 all-purpose potatoes, diced
2 ribs celery, minced
1 medium yellow onion, minced
1 small bell pepper, any color, seeded and minced
1 bay leaf, fresh or dried
1 tablespoon Old Bay seasoning blend, found near seafood department or, on spice aisle in your market
1/2 cup all-purpose flour
2 cups chicken stock or broth
1 quart low-fat 2% milk
3 cups corn kernels, scraped fresh from the cob or, frozen kernels
16 ounces chunky lobster meat
16 ounces shrimp, deveined and tails removed
Directions
Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. Season vegetables with salt and pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and combine. Stir in milk and combine. Bring soup up to a bubble. Add corn, lobster and shrimp and simmer soup 10 minutes. Adjust the soup seasonings. Remove bay leaf.
Makes 14 3/4 cup servings
Number of Servings: 14
Recipe submitted by SparkPeople user EPRBRAT.
Makes 14 3/4 cup servings
Number of Servings: 14
Recipe submitted by SparkPeople user EPRBRAT.
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