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Home > Recipes > Special Occasions > Corn Chowder with Shrimp

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Corn Chowder with Shrimp

Corn Chowder with Shrimp
Recipe Tip
Super Shellfish
Shellfish, like shrimp, is a good source of vitamin B-12. Our bodies need B-12 to helps break down foods to give us plenty of energy.

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Using fat-free milk eliminates excess fat, yet this creamy chowder is brimming with rich flavor. From eatbetteramerica.
Prep Time:15 min
Start to Finish:40 min
makes:6 servings
1box (10 oz) Green Giant® Niblets® frozen corn & butter sauce
1tablespoon olive oil
1medium onion, chopped (1/2 cup)
1medium red or green bell pepper, chopped (1 cup)
1stalk celery, chopped (1/3 cup)
2cloves garlic, finely chopped
1cup Progresso® reduced-sodium chicken broth (from 32-oz carton)
1large potato, peeled, cut into 1/2-inch cubes
1/2teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1/8teaspoon ground red pepper (cayenne)
2tablespoons Gold Medal® all-purpose flour
2cups fat-free (skim) milk
12oz cooked peeled and deveined shrimp, tails removed
1.Let frozen corn stand at room temperature to thaw slightly.
2.In 4-quart saucepan, heat oil over medium heat. Cook onion, bell pepper, celery and garlic in oil, stirring frequently, until tender. Add broth, potato, thyme and ground red pepper. Heat to boiling. Reduce heat; cover and simmer 10 minutes.
3.Remove frozen corn from pouch; add corn to mixture in saucepan. Heat to boiling, stirring frequently to break up frozen corn. Using wire whisk, stir flour into milk until smooth; stir into mixture in saucepan. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes or until vegetables are tender and soup is thickened. Stir in shrimp; cook 1 to 2 minutes or until hot.
High Altitude (3500-6500 ft): No change.
Nutritional Information
1 Serving: Calories 220 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 115mg; Sodium 400mg; Total Carbohydrate 28g (Dietary Fiber 3g, Sugars 8g); Protein 18g Percent Daily Value*: Vitamin A 20%; Vitamin C 45%; Calcium 15%; Iron 15% Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 2 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 2 
*Percent Daily Values are based on a 2,000 calorie diet.
 
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I found this recipe to be very "bland" and "watery". It needs to be a bit thicker and the flavor is lacking. I had even substituted whole milk for skim, and added a teaspoon of cornstarch, but it did not do much good.
Posted at 10:23 AM on August 22 2007 by
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