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PUBLISHED: 12:29 PM on Wednesday, August 31, 2005
Shrimp and Corn Chowder

3/4 cup water, divided

1 small chopped onion

1/2 cup chopped red bell pepper

1 can (15 to 17 oz.) cream-style corn

1 package (16 oz.) loose-pack frozen whole-kernelcorn, thawed

1 can (12 fluid oz.) Nestlé Carnation EvaporatedFat Free Milk

3 low sodium chicken bouillon cubes

1 package (8 oz.) frozen shrimp, thawed, cooked and peeled

1 tablespoon chopped fresh basil

BRING 1/4 cup water to boil in large saucepan. Add onion and bell pepper; cook over medium heat 5 minutes or until tender. Add remaining water, corn, evaporated milk and bouillon. Bring to boil; reduce heat to low. Cook, stirring frequently, 15 minutes or until heated through. Stir in shrimp; cook 3 minutes. Sprinkle with basil.

Nutritional analysis per serving: 330 calories, 25g protein, 2.5g fat (25 calories from fat), 60g carbohydrate, 115mg cholesterol, 5g fiber, 600mg sodium, 30% Daily Value calcium.

Makes 4 servings.


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