Shrimp & Corn Chowder
3
Points®
Temps total: 15 min • Préparation: 5 min • Cuisson: 10 min • Portions: 2 • Difficulté: Facile
Here’s another genius leftover makeover that takes the shrimp, corn, and potatoes from the Easy Cajun Shrimp Boil and transforms them into something completely new. We’ve used mostly chicken broth with a bit of milk and lightly thickened with a bit of flour to keep the consistency light. If you don’t eat chicken or want to use chicken broth, use a combination of ⅔ cup water or vegetable broth combined with 1 cup of bottled clam juice instead.
Ingrédients
Easy Cajun Shrimp Boil
2½ cup(s), (including 2 corn pieces)
No-salt-added chicken stock
1⅔ cup(s)
Kosher salt
¼ tsp(s)
Black pepper
¼ tsp(s), plus more for garnish
2% reduced fat milk
½ cup(s)
All-purpose flour
2 tbsp(s)
Chives
2 tsp(s), fresh, chopped
Instructions
1
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.
2
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.
3
Per serving (about 1½ cups chowder and 1 tsp chives)
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