Shrimp & Corn Chowder
Easy Cajun Shrimp Boil
2½ cup(s), (including 2 corn pieces)
No-salt-added chicken stock
¼ tsp(s), plus more for garnish
2% reduced fat milk
2 tsp(s), fresh, chopped
- Chop shrimp and potatoes from Easy Cajun shrimp boil. Cut corn kernels off of cobs. In a small saucepan, bring stock, salt, and pepper to a boil. Stir in shrimp, potatoes, and corn; reduce heat and simmer until heated through, 3 to 5 minutes.
- In a small bowl, whisk milk and flour. Slowly whisk milk mixture into soup; cook until thickened, 1 to 2 minutes. Divide soup evenly between 2 bowls; top with chives and black pepper.
- Per serving (about 1½ cups chowder and 1 tsp chives)