Soup

Southwestern Corn and Shrimp Chowder is for Soup.

Southwestern Corn and Shrimp Chowder takes 10 minutes to prepare.

Southwestern Corn and Shrimp Chowder takes 30 minutes to cook.

Southwestern Corn and Shrimp Chowder makes 8 servings.

The ingredients for Southwestern Corn and Shrimp Chowder are:

2 slices canadian bacon, diced
2 stalks celery, diced
1 medium onion, chopped
4 tsp minced garlic
32 oz chicken broth
4 medium potatoes, diced
1 tsp sea salt
1 tbs chili powder
1/4 tsp ground red cayenne pepper
1 tbs ground cumin
2-14 oz cans sweet corn
1 can green chilis
1 cup fat free milk

Here is how you make Southwestern Corn and Shrimp Chowder:

In large dutch oven heat canadian bacon. Add celery, onion and garlic, saute until tender. Add chicken broth, spices and potatoes. Cook until potatoes are tender, approximately 20 minutes. Add sweet corn and chilis. Place approximately 1/2 of soup into food processer. Puree until smooth. Return to dutch oven. Pour in 1 cup fat free milk and stir. Add 25 medium shrimp, cook until pink. Serve hot. Number of Servings: 8Recipe submitted by SparkPeople user CMCWHNP.

The nutritional information for Southwestern Corn and Shrimp Chowder is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 186.5

• Total Fat: 2.2 g
• Cholesterol: 35.0 mg
• Sodium: 765.2 mg
• Total Carbs: 33.6 g
• Dietary Fiber: 4.3 g
• Protein: 10.9 g