first class corn chowder with shrimp vest

corn chowder with shrimp

yummy
Meat And Seafood

CORN CHOWDER WITH SHRIMP

From Eat Better America. This sounds really good.

Ingredients

  • 1(10 ounce) box frozen corn in butter sauce
  • 1tablespoon olive oil
  • 1medium onion, chopped (1/2 cup)
  • 1medium bell pepper, chopped (1 cup)
  • 1stalk celery, chopped (1/3 cup)
  • 2garlic cloves, finely chopped
  • 1cup reduced-sodium chicken broth
  • 1large potato, peeled, cut into 1/2-inch cubes
  • 1⁄4teaspoon dried thyme leaves
  • 1⁄8teaspoon ground red pepper (cayenne)
  • 2tablespoons all-purpose flour
  • 2cups nonfat milk (skim)
  • 12ounces shrimp, cooked peeled and deveined tails removed

Direction

  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.