Try this Jims Corn Shrimp Chowder recipe, or contribute your own.
Suggest a better descriptionDice bacon, heat a soup pot and saute the bacon, green pepper onions, along with bacon, until onions and green pepper are tender. Pour in milk and cans of corn. Bring to a simmer. Stir in potatoes to thicken. Once thickened, add cooked shrimp and use seasonings to taste. This one was really ingenious. I would have never thought to use instant potatoes to thicken instead of using flour or cornstarch. The potatoes really add some flavor and do a great job of thickening. Source: Omalia Cooking School - "Hot or Cold Soups" - Steve Dillback Instructor Typos by Jim Kirk - captain@iquest.net Posted to MM-Recipes Digest V4 #259 by Jim Kirk
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Serving Size: 1 Serving (53g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 48 | ||
Calories from Fat: 31 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 6mg | 2 % | |
Sodium 66.6mg | 2 % | |
Potassium 63mg | 2 % | |
Total Carbohydrate 2.6g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 2.5g | ||
Protein 1.5g | 2 % | |
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: 48
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