Low Fat Corn and Shrimp Chowder

by Laura Torres | More from this Blogger

05 Apr 2006 11:37 PM

I love corn, shrimp, red peppers and potatoes. Put them all together with a creamy, low-fat chowder base and what do you have? Food heaven. This soup is delicious and you won't feel guilty for taking a second (or third!) serving. Pair it with some fresh sourdough bread and you've got a satisfying meal.

My family likes this served with corn muffins or cornbread, which they crumble into the chowder, or dip in, but that's a little heavy on the overall corn factor for my taste. I like to add a salad of plain greens with a spicy dressing to round out the meal.

If you want to leave out the shrimp, increase the potato by 1/2 cup and add an extra can of corn. You can add some fresh cilantro for garnish if you wish. I like to sprinkle on some freshly grated Asiago cheese for some added zip.

1 Tablespoon olive oil 1 medium onion, chopped 2 small sweet red peppers, seeded and chopped 2 Tablespoons flour 1/2 teaspoon ground cumin 2 cups water 2 cubes chicken bouillon 1 cup peeled, cubed potato 1 can corn, drained 3/4 pound small, cooked shrimp 1 cup evaporated skim milk salt, black pepper and red pepper to taste

1. Heat the oil in a large soup pot. Add the onion and pepper and saute until just tender. Stir in the flour and cumin and cook about one minute, stirring constantly.

2. Add the water and chicken bouillon. Stir until well blended. Add the potato. Bring to a boil. Reduce heat, cover and simmer until the potato is tender, about 10 minutes.

3. Add the corn, shrimp, evaporated skim milk, salt and peppers. Heat through and serve.

Learn more about Laura Torres

Laura Torres is the best-selling author of many books for kids and teens, and a party planner. Check out her website at lauratorres.com.

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Jaime Egan (2178) 08 Apr 2006 01:10 AM

That sounds absolutely delectable. Is there a way to make this in a slow cooker?

Laura Torres (3958) 09 Apr 2006 10:08 PM

I'm not sure how the soup base would do in the crockpot, but my main concern would be that the shrimp would get tough and the red peppers would be mushy. Too bad, because I would make everything in a slow cooker if I could!