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Name: Shrimp And Corn Chowder
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 cn Creamed corn; (17-ounce); Chopped fresh chives; 1 lb Russet potatoes; peeled and; 4 c Water; Salt and pepper; 1 c milk; 1/2 lb Uncooked medium shrimp;; 1 lg Red bell pepper; seeded and; 1 c Whipping cream; 2 Onions; chopped; 1 cn Whole kernel corn; drained

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INGREDIENTS

1 cn Creamed corn; (17-ounce)
Chopped fresh chives
1 lb Russet potatoes; peeled and
4 c Water
Salt and pepper
1 c milk
1/2 lb Uncooked medium shrimp;
1 lg Red bell pepper; seeded and
1 c Whipping cream
2 Onions; chopped
1 cn Whole kernel corn; drained

Servings

INSTRUCTIONS

Place first 3 ingredients in heavy large Dutch oven. Pour water over. Bring to boil. Reduce heat and simmer until potatoes are tender, about 20 minutes. Stir in both cans of corn, cream and milk. Season with salt and pepper. Simmer 20 minutes. Add shrimp and cook until opaque, about 8 minutes. Garnish soup with chives. Serves 6 to 8. Bon Appetit October 1990

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Nutrition

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Serving Size: 1 Serving (1332g)
Recipe Makes: 1 servings

Calories: 254
Calories from Fat: 214 (84%)

Amt Per Serving		% DV

	Total Fat 23.8g	32 %
	Saturated Fat 14.7g	73 %
	Monounsaturated Fat 6.8g
	Polyunsanturated Fat 1g
Cholesterol 87.1mg		27 %
Sodium 218.7mg		8 %
Potassium 307mg		8 %
Total Carbohydrate 7g		2 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 5.6g
Protein 5.1g		7 %
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: 254

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