Tuesday, January 19, 2010

Shrimp Chowder

I've been able to get a big thumbs up from Ken on another of my recipe renovations. This time I've redone Ken's Italian Sausage Soup so that is healthier with more fiber and less fat. I replaced the sausage with shrimp, used cleaned but unpeeled potatoes, and fat free evaporated milk instead of half n half.

Also, none of the ingredients are out of the ordinary or need to be fresh from the store, you can pick up everything you need at Walmart and keep it around for when the mood strikes or when you are headed home and realize you have nothing laid out to cook.
Warning: the red pepper makes this pretty spicy soup, which we like! If you aren't in to that reduce or eliminate that ingredient!
This is a REALLY easy recipe for tailgating whether you are pre-gaming on the parking lot or in front of the TV!!

Shrimp Chowder

3 WW points per serving (two soup ladels=1cup), approximately 12 servings

Cooking spray (like Pam)
1 cup chopped onions
1/2 cup chopped sweet red peppers
(I like to keep Bird Eye Pepper Stir Fry in the freezer because of its variety of uses - you can use 1 1/2 cups of this pepper stir fry in place of the 1 1/2 cups above if you like)
1/2 tsp chopped garlic cloves

4 cups water
5 cups potatoes, red or white, skin on, quartered, thin sliced
3 chicken bouillion cubes
1/2 tsp Italian Seasoning
1/4 tsp crushed red pepper (optional)

14-16 oz frozen shrimp, thawed and peeled - small shrimp are best, if larger, simply cut in to bite size pieces
1 15 oz can whole kernel corn, undrained
1 15 oz can cream style corn, undrained
1 12 oz can fat free evaporated mike

In pot large enough to hold at least 12 cups, spray with cooking spray then saute onions, peppers and garlic until tender.

To keep the fiber and vitamins, clean potatoes but do not peel. Quarter the potatoes lenghwise and then make thin slices.

Add potatoes, water, bouillion cubes and seasonings to onion mixture and bring to gentle boil, cooking until potato slices are tender, about 10 minutes.

Add shrimp, corn and evaporated milk. Heat through.

I like to transfer to crockpot at this point to keep warm on low. It seems to get creamier and yummier the longer its heated!

I'm not sure with the milk and shrimp how well this would freeze and haven't had opportunity to try since its disappeared too quickly!!

Hugs, C

No comments: