Shrimp & Corn Chowder:


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

6 servings
1 lb potatoes, peeled, chopped
2 onions, chopped
1 large red bell pepper, seeded, chopped
4 c. water
1 17 oz can creamed corn
1 17 oz can whole kernel corn, drained
1 c. light cream
1 c. low fat milk
salt/pepper, to taste
1 lb. medium uncooked shrimp, peeled and deveined
chopped fresh chives for garnish


Directions

In a large, heavy Dutch oven, place potatoes, onions and red peppers. Pour water over


and bring to boil. Reduce heat. Simmer til potatoes are tender, about 20 min. Stir in both


cans of corn, cream and milk. Simmer 20 min. Add shrimp and cook til shrimp is opaque,


about 8 min. Season w/ salt/pepper. Garnish w/ chopped fresh chives.


*Post op's: Make sure that you are not "lactose intolerant" prior to eating this chowder.


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