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Heat the oil in a Dutch oven or medium-size pot over low heat.¾ pound sweet potato, peeled and cut into ¼-inch dice (2 heaping cups)*Ģ celery stalks, trimmed and cut into ¼-inch diceġ pound frozen small farm-raised shrimp, thawed and drained And the small, farm-raised shrimp are downright cute, making this colorful chowder hard for kids to resist. Each serving has over 50% of the vitamin A needed each day and an impressive 26 grams of protein. I use frozen farm-raised shrimp for convenience (plus, who doesn’t love shrimp?), diced sweet potatoes for fiber and vitamin A, and instead of drowning the dish in bacon, I turn to smoked paprika for that familiar smoky flavor.Ī shower of fresh herbs on top adds a final pop of flavor to this shrimp chowder recipe.Īs a mom of two grown boys and a passionate advocate of family mealtime, this shrimp chowder recipe has it all: It calls for everyday ingredients that you can easily find at your local supermarket, and it’s nutritious. This lightened-up, more nutrient-rich chowder gets thickened with a roux of olive oil, flour, and reduced-fat milk. Have you ever made fish chowder from scratch? Most recipes call for lots of cream, butter and bacon, which translates into lots of saturated fat, sodium and calories. But even better is the simplicity of this chowder and its stellar nutritional profile. But unlike most seafood chowders, you won’t find cream or butter in the recipe.Įvery spoonful of this Shrimp and Sweet Potato Chowder gets you one slurp closer to eating (and enjoying) the recommended two seafood meals each week.
SHRIMP CHOWDER MY RECIPES FULL
The lighter version is extremely tasty just not as creamy and fattening as the full fat version.This luscious shrimp chowder recipe is brimming with hearty flavors.
SHRIMP CHOWDER MY RECIPES SKIN
Replace the Heavy Whipping Cream with fat free half and half or try 2 cups of skin milk mixed with two tablespoons of cornstarch or flour as a thickening agent. Healthy Version Cook’s Notes : If you want to make a lighter version you can leave out the bacon or replace it with turkey bacon and use 2-3 tablespoons of olive oil in place of the butter. I serve this sometimes as an appetizer with a beef meal or as a main coarse with a salad for a lighter dinner or luncheon. This can also be served with some Oyster crackers. If you are serving this for a dinner party you might want to have some extra parsley, bacon and green onion for a fancy garnish on each bowl. Allow soup to cool for about 10-15 minutes before serving. Cook for about 5 more minutes then remove from the heat. Once soup has cooked for about 30 minutes you can turn up the heat again and add the frozen shrimp and the corn, the half and half or heavy cream, the remainder of the green onion and the crumbled bacon. Then follow the direction below as if you never refrigerated the soup. About 30 minutes before your dinner party put soup in a pot and cook on a low heat until it simmers. Allow soup to cool after it has cooked for 30 minutes and put in a Tupperware. Make Ahead Cook’s notes : Soup can be made ahead of time up to this point and put in the refrigerator for the next day. Add the chopped red bell pepper and parsley, allow soup to simmer for about 30 minutes or until potatoes are soft. Add the chicken stock and turn down the heat to medium so the pot is simmering. Turn up the heat and add the Sherry wine if using it and cook for a minute of two. Make sure stir the post so you don’t burn the onions. Cook, over medium heat stirring occasionally for about 5-10 minutes until onions have softened. Add the Old Bay seasoning and a good sprinkle of salt and pepper. Once it’s cool you can crumble it with your fingers.Īdd butter, onions, scallions, and potatoes to the pan. Do not burn! Leave bacon fat in pan but transfer bacon to a plate covered with a paper towel. In a large soup pot or Dutch oven, cook bacon over medium-high until crisp and browned, about 7-8 minutes.