Soup

Hungry Girl's rockin' roasted shrimp and asparagus corn chowder is for Soup.

Hungry Girl's rockin' roasted shrimp and asparagus corn chowder takes several minutes to prepare.

Hungry Girl's rockin' roasted shrimp and asparagus corn chowder takes several minutes to cook.

Hungry Girl's rockin' roasted shrimp and asparagus corn chowder makes 1 servings.

The ingredients for Hungry Girl's rockin' roasted shrimp and asparagus corn chowder are:

4 cups fat free broth (chx or veg)
12 ounces shrimp
20 large asparagus spears
2 medium red bell peppers, seeded and chopped
1 medium russet potato, cut into 1/2 in cubes
1 cup canned sweet corn kernels
1 cup evaporated ff milk
3/4 cup chopped scallions
1 tsp minces garlic
1/2 teaspoon thyme
1/4 teaspoon cayenne pepper
salt and pepper to taste

Here is how you make Hungry Girl's rockin' roasted shrimp and asparagus corn chowder:

Preheat oven to 425Take asparagus spears and snap in half throwing away the tough ends. Put asparagus and shrimp on baking pan sprayed with nonstick spray. Cook for 6 min remove shrimp, flip asparagus and cook for 6 more min.Remove asparagus and cut it and shrimp into bite size pieces.In a large pot sprayed with nonstick, cook bell peppers, scallions, corn and garlic over medium heat for 5 minAdd broth, potato and bring to a simmer, cook for 15 min or until potato begins to softenAdd milk, shrimp, asparagus, and spices stir and continue to cook for 5 minutes. Number of Servings: 1Recipe submitted by SparkPeople user BAMAG06.

The nutritional information for Hungry Girl's rockin' roasted shrimp and asparagus corn chowder is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 182.1

• Total Fat: 2.7 g
• Cholesterol: 66.2 mg
• Sodium: 695.5 mg
• Total Carbs: 25.0 g
• Dietary Fiber: 4.2 g
• Protein: 16.7 g