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Shrimp Chowder




Source of Recipe


ws


Recipe Introduction


servings 6
points 5


List of Ingredients




1 Tbsp extra virgin olive oil
1 chopped onion
1 diced red or green bell pepper
2 1/2 cups skim milk
1 1/2 cups evaporated skim milk (One 12-ounce can)
2 medium baking potatoes, peeled and diced
2 cups frozen or canned whole-kernel yellow corn
1 pound large or medium-sized shrimp, peeled and deveined
1/3 cup chopped fresh cilantro
Salt and pepper, to taste

Recipe



In a large pot, sauté onion and pepper in olive oil until soft, about 12 minutes. Add milk, corn, potatoes. Cover. Slowly bring to a boil and simmer over low heat until potatoes are tender, about 10 minutes. Add shrimp and cook about 3 minutes or until shrimp turns pink. Do not overcook shrimp. Add more skim milk if needed. Ladle into bowls and top with cilantro.


Nutritional Information:
Per serving: 278 calories, 24g protein, 4.2g fat (0.8g saturated), 2.7g fiber, 38g carbohydrates, 224mg sodium.