Dinner

Shrimp corn chowder is for Dinner.

Shrimp corn chowder takes 15 minutes to prepare.

Shrimp corn chowder takes 30 minutes to cook.

Shrimp corn chowder makes 6 servings.

The ingredients for Shrimp corn chowder are:

1/4 cup olive oil
1 small onion, chopped
1 cup carrots, chopped
2 T.flour
7 cups diced potaotes ( I use frozen, no oil added homestyle hashbrowns)
2 cups skim milk
2 cups 2% milk
2 chicken bouillon cubes
1 cup fat free 1/2 & 1/2
1 can corn: no salt added, drained
1 lb.shrimp, raw
bacon bits (optional)
cheddar cheese (optional)

Here is how you make Shrimp corn chowder:

Makes 6 dinner servings @ 2 cups.In a pot of boiling water, cook shrimp until just barely done. DO NOT OVERCOOK. Peel, chop and set aside.Ina 4 qt.pot, add oil, onions and carrots, stir and cook for 5 minutes. Add the flour, stir and cook 2 minutes.Add the potatoes, skim and 2% milk, and bouillon and cook 15-20 minutes, until potatoes are done.Add 1/2 & 1/2, shrimp, corn , and salt and pepper to taste. Heat through, @ 2 minutes.Number of Servings: 6Recipe submitted by SparkPeople user MISSYPAYNE.

The nutritional information for Shrimp corn chowder is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 459.8

• Total Fat: 12.5 g
• Cholesterol: 155.6 mg
• Sodium: 672.6 mg
• Total Carbs: 58.8 g
• Dietary Fiber: 6.0 g
• Protein: 28.5 g

The dietary needs meet for Shrimp corn chowder is Vegetarian