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Vegetables

Sweet Corn and Shrimp Chowder

This summery chowder can be enjoyed any time of year by using frozen or canned corn. Fat-free half and half adds richness and body to the dish without adding calories, and shrimp brings a serving of lean protein and coastal flavor.

Serves 12
Ready in 45 mins
Prep time 20 mins
Cooking time 25 mins
133 calories per serving

Ingredients

> 1 tbsp butter
> 1 cup diced onion
> 1 cup diced celery
> 1/2 cup diced red bell pepper
> 1 tsp chopped garlic
> 4 cups low sodium chicken broth
> 2 cups cubed potatoes
> 2 cups fat-free half and half
> 1/4 cup cornstarch
> 3 cups sweet corn kernels (fresh, frozen or canned)
> 1 lb cooked and peeled small shrimp
> 1/4 tsp cayenne pepper
> 1/2 tsp dried basil

Steps

1
In a large stockpot, heat butter over medium heat and sauté onions, celery and bell pepper and garlic until softened.
2
Add chicken broth and potatoes. Cook 15 minutes until potatoes are soft.
3
Whisk cornstarch into milk and add to stockpot along with corn kernels. Cook until thickened.
4
Add shrimp and simmer until cooked through. Season with cayenne and basil.

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