Creamy Corn Chowder With Succulent Shrimp
Savor the rich flavors of this velvety corn chowder, brimming with tender shrimp and a harmonious blend of aromatic vegetables and spices. A comforting and indulgent dish that is sure to impress.
Ingredients
For the Chowder | |
|---|---|
| 1 | frozen corn in butter sauce |
| 1 | tablespoon olive oil |
| 1 | medium onion, chopped |
| 1 | medium bell pepper, chopped |
| 1 | stalk stalk of celery, chopped |
| 2 | garlic cloves, finely chopped |
| 1 | cup reduced-sodium chicken broth |
| 1 | large potato, peeled, and cut into ½-inch cubes |
| 1⁄4 | teaspoon dried thyme leaves |
| 1⁄8 | teaspoon ground red pepper (cayenne) |
| 2 | tablespoons all-purpose flour |
| 2 | cups nonfat milk (skim) |
| 12 | shrimp, cooked, peeled, deveined, and tails removed |
Instructions
For the Chowder | |
|---|---|
| 1. | Allow the frozen corn to sit at room temperature to thaw slightly. |
| 2. | In a 4-quart saucepan, heat olive oil over medium heat. Sauté the chopped onion, bell pepper, celery, and garlic until tender. Add chicken broth, cubed potato, thyme, and ground red pepper. Bring to a boil, then cover and simmer for 10 minutes. |
| 3. | Remove the frozen corn from the pouch and add it to the mixture in the saucepan. Bring to a boil, stirring frequently to break up the frozen corn. In a separate bowl, whisk together flour and milk until smooth, then stir into the mixture in the saucepan. Bring to a boil, then reduce heat and simmer uncovered for about 5 minutes, until the vegetables are tender and the soup is thickened. Stir in the cooked shrimp and cook for 1 to 2 minutes, until heated through. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 164.8 kcal |
| Protein | 13.3 g |
| Fat | 3.3 g |
| Carbohydrates | 20.9 g |
| Fiber | 2.2 g |
| Sugar | 6.1 g |
Published on Aug 07, 2024 by Luminița