Corn & Shrimp Chowder
Servings
4servings
Servings
4servings
Ingredients
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