Corn & Shrimp Chowder

When making this, frozen or canned corn are both fine to use. If you like it spicy, add a pinch of chili powder or a dash of chipotle sauce.

Best Health Magazine, November/December 2010; Photo by Jodi Pudge

 

Corn & Shrimp Chowder
Corn & Shrimp Chowder
Servings
4servings
Servings
4servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. To a medium-sized pot over medium heat, add olive oil, turkey bacon, carrots, celery, onion, bay leaf and thyme. Sauté for five minutes, stirring often.
  2. Add red pepper and cook for two more minutes.
  3. Add corn and milk, turn up heat and bring to a boil.
  4. When soup boils, add shrimp (or chicken), reduce heat to a simmer and cook two more minutes until shrimp is cooked through and pink (if using chicken, cook until no longer pink).
  5. Add dill and season to taste.
Recipe Notes

Per serving: 256 calories, 14 g protein, 10 g fat (2 g saturated fat), 31 g carbohydrates, 3 g fibre, 34 mg cholesterol, 255 mg sodium