Shrimp & Corn Chowder
3
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
Shrimp, corn, and potatoes from the Easy Cajun Shrimp Boil transform into a new dish in yet another genius leftover makeover. If you find fresh chives with the blossoms still attached, you can chop them up for an extra fancy garnish. To make this strictly pescatarian—or if you’d simply prefer not to use chicken broth—you can swap in 1 cup of bottled or canned clam juice and ⅔ cup of water or vegetable broth.
Ingredients
Easy Cajun Shrimp Boil
2½ cup(s)
Unsalted chicken stock
1⅔ cup(s)
Kosher salt
¼ tsp
Black pepper
¼ tsp
2% reduced fat milk
½ cup(s)
All-purpose flour
2 Tbsp
Chives
2 tsp
Instructions
1
Remove the tails from the shrimp and coarsely chop the shrimp. Chop the potatoes from the shrimp boil. Cut the kernels off the corn cobs. In a small saucepan, bring the broth, salt, and ¼ tsp black pepper to a boil over high heat. Stir in the shrimp, potatoes, and corn. Reduce heat to medium and simmer until heated through, 3 to 5 minutes.
2
In a small bowl, whisk the milk and flour, then slowly whisk into the soup. Simmer until the soup thickens, 1 to 2 minutes. Divide the soup between 2 bowls. Top with the chives and more black pepper.
3
Serving size: about 1½ cups chowder and 1 tsp chives
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