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Sweet Corn And Seafood Chowder

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Ingredients
  Olive oil/Canola oil 1 1⁄2 Tablespoon
  Onions 2 Large, diced
  Carrots 2 Large, diced
  Celery stalks 2 , diced
  All purpose potatoes 1 Pound, peeled and diced
  Fish stock 5 Cup (80 tbs)
  Medium shrimp 8 Ounce, peeled and deveined
  Corn kernels 2 Cup (32 tbs) (Fresh / Frozen)
  1% low fat milk 2 Cup (32 tbs)
  Paprika 1 Pinch
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

MAKING
1. In a saucepan, heat oil over moderate heat.
2. Add the onions, carrots, and celery to the oil
3. Saute the vegetables, for about 5 minutes, until softened.
4. Add the potatoes with the fish stock, stir it in the mixture and bring the mixture to a boil.
5. Reduce the heat and simmer the soup, partially covered, for 10 to 15 minutes, stirring occasionally.
6. Remove the mixture from the heat. Take 2 cups of vegetables out of the pan and into a belender or food processor. Make a smooth puree.
7. Add the puree to back to the saucepan. Also add the shrimp, corn, and milk.
8. Return the mixture to heat and bring it to a boil.
9. Reduce the heat and simmer about 3 minutes more.
10. Season the soup with salt, pepper, and paprika before taking it off the heat.

SERVING
11. Serve hot with bread

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Seafood
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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