Lobster Shrimp & Corn Chowder

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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
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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


    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


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.

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