Lunch

Shrimp and Corn Chowder is for Lunch.

Shrimp and Corn Chowder takes several minutes to prepare.

Shrimp and Corn Chowder takes several minutes to cook.

Shrimp and Corn Chowder makes 6 servings.

The ingredients for Shrimp and Corn Chowder are:

1 tbsp butter
2 (10 ounce) packages frozen corn, thawed
1 onion, chopped
2 (8 ounce) bottles clam juice
1 3/4 cups fat free reduced sodium chicken broth
2 tsp sugar
1/2 tsp cayenne
1/2 tsp dried thyme
3/4 lb medium shrimp peeled and deveined
1/2 tsp salt

Here is how you make Shrimp and Corn Chowder:

Melt the butter in a large saucepan over medium-high heat. Add the corn and onion and cook, stirring occasionally, until softened, 8-10 minutes. Add the clam juice, broth, sugar, cayenne, and thyme; bring to a boil. Reduce the heat and simmer 5 minutes. Transfer to a blender and puree, in batches if necessary. Return to the saucepan over medium-high heat and bring to a simmer. Stir in the shrimp and salt and cook until the shrimp are pink about 2 minutes. Number of Servings: 6Recipe submitted by SparkPeople user KEEKBEAN.

The nutritional information for Shrimp and Corn Chowder is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 180.3

• Total Fat: 2.2 g
• Cholesterol: 110.5 mg
• Sodium: 808.3 mg
• Total Carbs: 26.5 g
• Dietary Fiber: 2.4 g
• Protein: 15.4 g