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Name: Shrimp and Corn Chowder
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 3/4 cup water divided; 1 small onion; 1/2 cup Red bell pepper chopped; 1 can cream-style corn (15-17 ounces); 1 package frozen whole kernel corn (16 ounces) thawed; 1 can evaporated milk (12 ounces); 3 teaspoons instant bouillon; 8 ounces frozen, peeled cooked shrimp thawed; 1 tablespoon chopped fresh basil

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INGREDIENTS

3/4 cup water ; divided
1 small onion
1/2 cup Red bell pepper ; chopped
1 can cream-style corn ; (15-17 ounces)
1 package frozen whole kernel corn ; (16 ounces) thawed
1 can evaporated milk ; (12 ounces)
3 teaspoons instant bouillon
8 ounces frozen, peeled cooked shrimp ; thawed
1 tablespoon chopped fresh basil

INSTRUCTIONS

Bring 1/4 cup water to a boil in a large saucepan over medium heat. Add onion and bell pepper; cook, stirring occasionally, for 5 minutes, or until tender. Add remaining water, corn, evaporated milk, and bouillon. Bring to a boil; reduce heat to low. Cook, stirring frequently, for 15 minutes or until heated through. Stir in shrimp; cook, stirring occasionally, for 3 minutes. Sprinkle with basil.

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Nutrition

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Serving Size: 1 Serving (1741g)
Recipe Makes: 1 Servings

Calories: 893
Calories from Fat: 140 (16%)

Amt Per Serving		% DV

	Total Fat 15.6g	21 %
	Saturated Fat 7.9g	40 %
	Monounsaturated Fat 4.7g
	Polyunsanturated Fat 1.8g
Cholesterol 46.7mg		14 %
Sodium 51658.2mg		1781 %
Potassium 3430.2mg		90 %
Total Carbohydrate 147.4g		43 %
	Dietary Fiber 10.1g	40 %
	Sugars, other 137.2g
Protein 55.5g		79 %
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: 893

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