Tuesday, March 4, 2014

Shrimp and Corn Chowder

This is a great dinner for a cold winter night.   It fills you up and is only 394 calories per serving.  Plus, it's just delicious!  To make this you will need:

  • 2 teaspoons butter
  • 3 stalks celery, thinly sliced
  • 2 bunches scallions, chopped
  • 3 cups frozen diced potatoes
  • 3 cups frozen corn
  • 3 sprigs thyme
  • 2 bay leaves
  • Kosher salt and freshly ground pepper
  • 2 tablespoons flour
  • 1 quart low-fat milk
  • 1 pound medium shrimp, peeled and deveined
  • Old Bay seasoning
  • 1 tablespoon butter
  • Paprika, for sprinkling

  • 1.)  Melt the 2 teaspoons of butter in a Dutch Oven or large pot over medium-high heat. Stir in the celery, scallions, potatoes and corn. Add the thyme, bay leaves, 1/2 teaspoon salt and a few grinds of pepper and cook while stirring for 3 minutes. Stir in the flour until incorporated, about 2 minutes. Stir in the milk, then cover and bring to a boil.
    2.)  Uncover, reduce the heat to medium low and gently simmer until the vegetables are tender, about 6 minutes. Remove from the heat. Discard the thyme sprigs and bay leaves.
    3.)  Transfer one-third of the mixture to a blender or use an immersion blender and puree until smooth, then return to the pot. Return to a simmer over medium-high heat.
    4.)  Stir the shrimp and Old Bay to coat the shrimp. In a separate pan melt the tablespoon of butter and cook the shrimp until opaque, about 4 minutes. Season with salt.  Add the shrimp to the soup.   If the soup is too thick, stir in up to 1 cup water. Divide among bowls and sprinkle with paprika.

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