Jodie's corn chowder with shrimp
by Jojobean24
Great meal for fall nights
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INGREDIENTS
INSTRUCTIONS
Partially boil potatoes (after cutting up) until slightly tender.
Combine broth, corn, onion, potatoes, 1 cup water, and salt in slow cooker. Cover and cook on low until vegetables are tender, about 6 hrs.
Puree 3 cups of soup in blender. Return to cooker. Stir in shrimp. cover and cook until shrimp are pink and firm, about 10-15 minutes. Stir in cream, and cook until warmed through, about 2 minutes, Season with salt and pepper, Top with parsley
NOTES
Make sure potatoes are completely cooked before adding shrimp.
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (479g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 318 | ||
| Calories from Fat: 59 (19%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 6.5g | 9 % | |
| Saturated Fat 2.7g | 14 % | |
| Monounsaturated Fat 1.6g | ||
| Polyunsanturated Fat 1.2g | ||
| Cholesterol 128.5mg | 40 % | |
| Sodium 1132.5mg | 39 % | |
| Potassium 850.3mg | 22 % | |
| Total Carbohydrate 47.2g | 14 % | |
| Dietary Fiber 4.5g | 18 % | |
| Sugars, other 42.7g | ||
| Protein 22.7g | 32 % | |
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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. |
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Calories per serving: 318
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