Easy shrimp chowder for one
2
Points®
Temps total: 33 min • Préparation: 15 min • Cuisson: 18 min • Portions: 1 • Difficulté: Facile
Make use of sweet summer corn in this simple chowder. When corn’s not in season, swap in thawed frozen kernels.
Ingrédients
Uncooked reduced fat center cut bacon
2 slice(s)
Red bell pepper
¼ cup(s), chopped, diced
Frozen corn
¼ cup(s), thawed, or fresh corn kernels
Uncooked scallions
1 medium, sliced (plus extra for garnish)
Fat-free skim milk
½ cup(s)
All-purpose flour
1 tsp(s)
Uncooked shrimp
3 oz, peeled
Fresh thyme
¼ tsp(s), or to taste
Table salt
1 pinch(es), or to taste
Hot sauce
1 splash(es), or to taste
Instructions
1
Cook bacon in small saucepan over medium-low heat until crisp, about 8-10 minutes; remove and drain on paper towel. Crumble bacon; set aside. Add bell pepper, corn, and sliced scallion to same pan; sauté until vegetables start to soften, 2 minutes.
2
Combine milk and flour in a cup; stir into saucepan. Bring to a boil over medium-high heat; stir in shrimp and thyme. Reduce heat to medium low; simmer until slightly thickened and shrimp are cooked, about 2 minutes. Season with salt and hot sauce; sprinkle with bacon and additional scallions, if desired.
3
Makes 1 serving.
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