Shrimp-and-Corn Chowder

Yield: Serves 4

Ingredients

• 3  cups  low-sodium chicken broth
• 3  cups  diced red potatoes
• 1  (16-ounce) package frozen white shoepeg corn, thawed
• 1  bunch chopped scallions
• 1/2  pound  thawed shrimp, peeled, deveined, and cut into 1/2-inch pieces
• 1/4  cup  heavy cream or sour cream
• 1  tablespoon  fresh lemon juice

Preparation

In a medium saucepan, boil broth and potatoes 5 minutes. Add corn and white portion of scallion; simmer 8 minutes. Remove 2 cups; puree in a blender. Return to pot; stir in shrimp. Cook until bright pink; stir in cream, lemon juice, and scallion greens. Season with salt and freshly ground black pepper.

Nutritional Information

Calories:

259

Fat:

7g (sat 4g,mono 2g,poly 1g)

Cholesterol:

107mg

Protein:

18g

Carbohydrate:

29g

Fiber:

6g

Iron:

2mg

Sodium:

503mg

Calcium:

42mg