Simple Shrimp Chowder

 

Shrimp fans will be bowled over by this tasty take on chowder. The creamy broth is chock-full of vegetables. Chop up leftover cooked potatoes or use canned ones.

 

Total Time

Prep/Total Time: 30 min.

Makes

5 cups

 

Ingredients

• 1/2 cup each chopped onion, celery, carrot and sweet red pepper
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 2 cups 2% milk
• 1/2 pound cooked small shrimp, peeled and deveined
• 1 can (14-1/2 ounces) diced potatoes, drained
• 1 cup vegetable broth
• 1 cup frozen corn, thawed
• 2 teaspoons seafood seasoning
• 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
• Additional minced fresh thyme, optional

Directions

1. In a large saucepan, saute the onion, celery, carrot and red pepper in butter for 5 minutes or until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Add the shrimp, potatoes, broth, corn, seafood seasoning and thyme. Reduce heat; cover and simmer for 10 minutes or until heated through. If desired, top with additional minced fresh thyme.

Nutrition Facts

1 cup: 268 calories, 12g fat (7g saturated fat), 120mg cholesterol, 901mg sodium, 25g carbohydrate (7g sugars, 2g fiber), 16g protein. Diabetic Exchanges: 1-1/2 lean meat, 1 starch, 1 reduced-fat milk.