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Shrimp Corn Chowder

Tummy.Tucker's picture
Ingredients
  Potatoes 6 Ounce, pared, diced
  Boiling water 1 1⁄2 Cup (24 tbs)
  Low calorie margarine 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Scallions 1⁄4 Cup (4 tbs), chopped
  Garlic 2 Clove (10 gm), minced
  Skim milk 2 Cup (32 tbs)
  Reduced calorie cream cheese spread 1⁄3 Cup (5.33 tbs)
  Fresh parsley 1 Tablespoon, minced
  Salt 1⁄2 Teaspoon
  Thyme leaves 1⁄8 Teaspoon, crushed
  White pepper 1 Dash
  Whole kernel corn 1 Cup (16 tbs), drained
  Shrimp 5 Ounce, shelled, deveined, cooked (Reserve 4 Shrimps Whole Tails Left On For Garnish)
  Parsley sprigs 1 (For Garnish)
Directions

MAKING
1. In a one-quart saucepan, add potatoes and boiling water and cook over high flame for fifteen minutes
2. When they are fork tender, turn the heat down and allow to cool, reserving the liquid
3. In a three quart saucepan, saute scallions and garlic in margarine for a minute till the scallions turn soft; turn the heat off and set aside
4. In a blender, blend together potatoes and liquid, milk and cream cheese spread until smooth
5. Mix into the scallion mixture along with minced parsley, salt, thyme adn pepper adn cook over medium flame till it comes to a boil
6. Add corn and shrimp pieces adn keep cooking till the shrimps are heated through, for a couple of minutes or more

SERVING
7. Garnish with whole shrimp and sprigs of parsley and serve

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Shrimp
Interest: 
Everyday, Healthy
Preparation Time: 
45 Minutes
Cook Time: 
40 Minutes
Ready In: 
85 Minutes
Servings: 
4

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