Sweet Corn Chowder with Shrimp and Red Pepper Recipe
Ingredients
- 2 T. olive oil
- 1 lrg. yellow onion, finely chopped
- 1 lrg. all-purpose potato, peeled and diced
- 1 whole bay leaf
- 1/2 t. dried marjoram crumbled
- 1/8 t. nutmeg
- 1 3/4 c. chicken stock or broth
- 1 can (17oz.) cream-style corn
- 1 pkg (10 oz.) frz. corn kernels, thawed
- 1 3/4 c. milk
- 1/4 t. black pepper
- 1 jar roasted red pepper, drained and thinly sliced
- 1 lb. large shrimp, shelled and deveined
Directions
- Heat oil for 1 min. in large saucepan over med. heat. Add the onion and saute, stirring, until limp - about 5 min.
- Add the potato, bay leaf, marjoram, nutmeg, and stock, bring to a boil. Lower the heat, cover and cook to a gentle boil until the potato is tender - about 10 min.
- Add the cream-style corn, corn kernels, milk and black pepper and bring to a rapid boil. Lower the heat, add red pepper and shrimp and boil gently, uncovered, until the shrimp are just cooked through - about 3 min. Remove the bay leaf.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 383g | |
| Recipe makes 6 servings | |
| Calories 250 | |
| Calories from Fat 51 | 20% |
| Total Fat 5.77g | 7% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 483mg | 20% |
| Potassium 665mg | 19% |
| Total Carbs 30.25g | 8% |
| Dietary Fiber 3.1g | 10% |
| Sugars 8.04g | 5% |
| Protein 21.12g | 34% |
