Shrimp and Corn Chowder

Shrimp and Corn Chowder
Servings: 6 Prep 15 mins Cook 28 mins

Ingredients

  • 2 tablespoons unsalted butter
  • 2 small leeks, cleaned and sliced
  • 1 large baking potato (about 12 oz), peeled and cubed
  • 3 cups reduced-sodium chicken broth
  • 4 cups corn kernels
  • 1 1/2 cups half-and-half
  • 2 tablespoons cornstarch
  • 2 teaspoons Old Bay seasoning
  • 1 sweet yellow pepper, cored, seeded and thinly sliced
  • 1 sweet orange pepper, cored, seeded and thinly sliced
  • 1 pound medium shrimp, shelled, deveined and cut into thirds
  • 1 tablespoon lemon juice
  • 1/2 teaspoon hot sauce

Make It

1. In a large pot melt butter over medium heat and add leeks; cook 8 minutes, stirring occasionally. Add potato, broth and corn kernels. Simmer 15 minutes, stirring occasionally.

2. Combine half-and-half and cornstarch; stir into pot. Add Old Bay seasoning and bring to a simmer. Add peppers and shrimp; simmer 5 minutes, stirring occasionally. Stir in lemon juice and hot sauce. Serve immediately.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 377, Fat, total (g): 13, chol. (mg): 147, sat. fat (g): 7, carb. (g): 47, fiber (g): 5, pro. (g): 23, sodium (mg): 603, Percent Daily Values are based on a 2,000 calorie diet.