Shrimp and Corn Chowder

(from fearama’s recipe box)

Prep time: 10 minutes
Cook time: 15 minutes
Serves 2 people

Categories: Gluten-Free, Soup

Ingredients

  • 1 1/2 cups low-sodium chicken broth
  • 1 1/2 cups diced red potatoes
  • 1 (8-ounce) package frozen white shoepeg corn, thawed
  • 1/2 bunch chopped scallions
  • 1/4 pound thawed shrimp, peeled, deveined, and cut into 1/2-inch pieces
  • 1/8 cup heavy cream or sour cream
  • 1/2 tablespoon fresh lemon juice

Directions

  1. In a medium saucepan, boil broth and potatoes 5 minutes.

  2. Add corn and white portion of scallion; simmer 8 minutes. Remove 2 cups; puree in a blender.

  3. Return to pot; stir in shrimp.

  4. Cook until bright pink; stir in cream, lemon juice, and scallion greens.

  5. Season with salt and freshly ground black pepper.

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