Shrimp & Corn Chowder:
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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