Shrimp and fresh corn chowder
1. Sauté in 1 tsp butter & 1 tsp olive oil the scallions, garlic. @ 2 minutes. Sprinkle flour over scallion mixture & cook 1 min stirring constantly. Stir in milk stock & bay leaf bring to a boil. Reduce heat and cook 2 min. Stir in salt, ground red pepper, shrimp & corn. Simmer 4 min or til shrimp done. Discard bay leaf.divide soup among 4 bowls. Sprinkle with reserved scallions.
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Serving Size: 1 Serving (120g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 93 | ||
Calories from Fat: 4 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 1.2mg | 0 % | |
Sodium 73.1mg | 3 % | |
Potassium 219.8mg | 6 % | |
Total Carbohydrate 20.7g | 6 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 19.5g | ||
Protein 3.4g | 5 % | |
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: 93
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