Creamy Shrimp & Corn Chowder

Category

Soups Stews & Chili

Servings

4

Ingredients

  • 1 ½ cups fresh corn kernels (or frozen corn, thawed)

  • 2 tablespoons plus 4 cups low-sodium chicken or vegetable broth
  • 1 tablespoon olive oil
  • 1 medium white onion, thinly sliced
  • 1 large garlic clove, minced
  • ½ cup diced red bell pepper
  • ¼ cup diced celery
  • 1 teaspoon dried oregano
  • 2 cups coarsely chopped raw shrimp
  • 2 cups lowfat (1%) milk
  • 1 cup Cabot Lowfat Plain Greek Yogurt

  • ½ cup diced green chile peppers (such as Anaheim, Poblano or Pasilla)
  • ¼ cup finely chopped cilantro
  • 1½ teaspoons mild paprika
  • Salt and ground black pepper to taste
  • 1 ounce Cabot Jalapeno Light, grated (about ¼ cup)

Directions

  1. PLACE half of corn and 2 tablespoons of broth in food processor; process until somewhat smooth. Set aside.
  2. HEAT oil in large heavy pot over medium-high heat; add onion and garlic and cook, stirring, for about 2 minutes.
  3. ADD bell pepper and celery and cook, stirring often for about 4 minutes longer, adding more broth if needed to prevent sticking.
  4. ADD pureed corn, remaining whole kernels, oregano and remaining 4 cups broth. Bring to a boil, reduce heat and let simmer for 10 minutes.
  5. ADD shrimp, cover pot and let simmer for 5 minutes longer or until shrimp are pink.
  6. WHISK milk and yogurt together thoroughly in a small bowl. Pour slowly into pot, and stir constantly just until chowder is heated through.
  7. STIR in green chile peppers, cilantro and paprika. Add more broth if needed to reach desired consistency. Season with salt and pepper. Serve each portion topped with 1 tablespoon of cheese.

Nutrition

Nutrition

Serving Size
1/4 recipe
per serving
Calories
265
Amount/Serving % Daily Value
Fat
9 grams
14%
Saturated Fat
6 grams
30%
Sodium
220 milligrams
9%
Carbs
29 grams
10%
Fiber
3 grams
12%
Protein
21 grams
Calcium
225 milligrams
23%
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Cheese As You Please

Our naturally-aged cheddars have 0g of lactose per serving! So go ahead, dig in.

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