Spicy Shrimp & Summer Corn Chowder
August 25, 2017
"I found this recipe in a free give a way at my Mothers Doctor's office. It's by WebMD."
- FOR CHOWDER
- FOR SHRIMP
- Serving Size: 1 (456.6 g)
- Calories 273.3
- Total Fat - 8.9 g
- Saturated Fat - 1.8 g
- Cholesterol - 100.1 mg
- Sodium - 1758.6 mg
- Total Carbohydrate - 29.6 g
- Dietary Fiber - 5.7 g
- Sugars - 4.5 g
- Protein - 21.6 g
- Calcium - 148.5 mg
- Iron - 2.1 mg
- Vitamin C - 22.2 mg
- Thiamin - 0.2 mg
Mix the shrimp, oil, salt, pepper, garlic powder, and cayenne in a small bowl and set aside to marinate.
Set the corn aside in a small bowl to defrost.
For the chowder, heat a large pot over medium heat, then all the oil. Saute the celery, red pepper, carrot, onion, and garlic for about 5 minutes, or until fragrant.
Add corn, vegetable broth, paprika, salt, and black pepper to the pot. Bring to a slight boil, and then simmer uncovered for about 5 minutes, stirring occasionally.
In a small bowl mix together cornmeal with a couple tablespoons of the soup. Pour it into the pot, stir thoroughly and continue to cook for another 10-15 minutes or until thickened.
Remove from heat and blend the soup to desired consistency.
Add milk, and cook on a low heat until heated through.
To prepare the shrimp, heat a large skillet over medium-high. Add the marinated shrimp to the pan, cooking 2-3 minutes per side until they are opaque with a pink color.
Serve the soup in a bowl topped with the sauteed shrimp and optional garnishes.
Tips & Variations
No special items needed.