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Shrimp Chowder

SUBMITTED BY: Michelle Conley

"'This zippy chowder is chock-full of shrimp and vegetables, so it satisfies hearty appetites, but the skim milk and reduced-sodium broth help keep fat and calories to a minimum,' writes Michelle Conley of Evanston, Wyoming. 'It tastes even better the next day, after the flavors have melded overnight.'"
PREP TIME  20 Min
COOK TIME  20 Min
READY IN  40 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 pound red potatoes, peeled and cubed
  • 2 1/2 cups reduced sodium chicken broth
  • 3 celery ribs, chopped
  • 8 green onions, chopped
  • 1/2 cup chopped sweet red pepper
  • 1 1/2 cups fat-free milk
  • 1/4 cup all-purpose flour
  • 1/2 cup fat-free evaporated milk
  • 1 1/2 pounds uncooked medium shrimp, peeled and deveined
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Worcestershire sauce
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon pepper

DIRECTIONS

  1. In a large saucepan, bring potatoes, broth, celery, onions and red pepper to a boil. Reduce heat; cover and simmer for 13-15 minutes or until vegetables are tender. Stir in milk. Gently mash vegetables with a potato masher, leaving some chunks of potatoes.
  2. Combine flour and evaporated milk until smooth; gradually stir in potato mixture. bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients. Return to a boil. Cook and stir for 2-3 minutes or until shrimp turn pink.

FOOTNOTE

  • Nutritional Analysis: One serving (1 cup) equals 192 calories, 2 g fat (trace saturated fat), 130 mg cholesterol, 334 mg sodium, 21 g carbohydrate, 2 g fiber, 23 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1 starch, 1 vegetable.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 2, 2007 by FRAMBUESA
There's so much shrimp in this soup! It really turned out like soup, too. A little on the thin... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 6, 2008 by Sez
This recipe is AMAZING! I have to admit that I was always threatened by the daunting task of... MORE


 
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