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Shrimp & Corn Chowder

Shrimp & Corn Chowder

4
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), including 2 corn pieces (search for the recipe in the WW app)

Unsalted chicken stock

1⅔ cup(s)

Kosher salt

¼ tsp

Black pepper

¼ tsp, plus more

2% reduced fat milk

½ cup(s)

All-purpose flour

2 Tbsp

Chives

2 tsp, chopped

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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