Try this Corn and Shrimp Chowder recipe, or contribute your own.
Suggest a better descriptionIn a medium pot, melt butter over medium. Add onion and saute until translucent, about 6 minutes. Stir in corn kernels and potatoes; season with salt and pepper. Add milk, 1 cup water, and corncobs. Increase heat to medium-high and bring to a boil, then reduce to a simmer and cook until potatoes are tender when pierced with a knife, about 8 minutes. Add shrimp and cook until opaque throughout, 3 to 5 minutes. Discard cobs and stir in basil. Divide among bowls and top with more basil. Serve with bread if desired.
Cook's Note
To store, refrigerate in an airtight container, up to 3 days.
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Serving Size: 1 Serving (234g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 214 | ||
Calories from Fat: 45 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 95.7mg | 29 % | |
Sodium 104.2mg | 4 % | |
Potassium 700mg | 18 % | |
Total Carbohydrate 27.8g | 8 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 24.3g | ||
Protein 15.7g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 214
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