Healthy Shrimp and Corn Chowder

Healthy Shrimp and Corn Chowder
Healthy, Easy, Quick
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  1. 3 cups low-sodium chicken broth
  2. 3 cups diced red potatoes
  3. 1 (16-ounce) package frozen white shoepeg corn, thawed
  4. 1 bunch chopped scallions
  5. 1/2 pound thawed shrimp, peeled, deveined, and cut into 1/2-inch pieces
  6. 1/4 cup heavy cream or sour cream
  7. 1 tablespoon fresh lemon juice
  1. 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.
Manassero Farms