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Chicken and Shrimp Potato Corn Chowder is for Soup.

Chicken and Shrimp Potato Corn Chowder takes 30 minutes to prepare.

Chicken and Shrimp Potato Corn Chowder takes 15 minutes to cook.

Chicken and Shrimp Potato Corn Chowder makes 6 servings.

The ingredients for Chicken and Shrimp Potato Corn Chowder are:

3 tablespoons Land O' lakes Light Butter
1/4 cup chopped onion
1/4 cup chopped celery
1/2 jalape?o pepper, seeded and minced
3 tablespoons all-purpose flour
3 cups 1% reduced-fat milk
1 1/2 cups chopped roasted skinless, boneless chicken breasts
1/2 cup diced shrimp
1 1/2 cups fresh or frozen corn kernels
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/8 teaspoon ground red pepper
1/4 teaspoon salt
1 (10 oz) Package Frozen Creamed Corn
2 Bay Leaves
1 Chicken Boullion Cube dissolved in 1/4 cup water
1 cup of diced red potatoes (blanched for 5 minutes in boiling water)
2 tbsp Bacon bits

Here is how you make Chicken and Shrimp Potato Corn Chowder:

Melt the butter in a large Dutch oven over medium heat. Add onion, celery, shrimp and jalape?o; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).Makes approximately 6 1-cup servings.Number of Servings: 6Recipe submitted by SparkPeople user JESSS-KA.

The nutritional information for Chicken and Shrimp Potato Corn Chowder is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 296.2

• Total Fat: 6.6 g
• Cholesterol: 79.4 mg
• Sodium: 645.5 mg
• Total Carbs: 35.1 g
• Dietary Fiber: 3.0 g
• Protein: 25.3 g

The dietary needs meet for Chicken and Shrimp Potato Corn Chowder is Low Fat