Low-Cal Shrimp Chowder with Potatoes & Corn

Name: Low-Cal Shrimp Chowder with Potatoes & Corn
Cuisine: American
Ingredients: 5 ounces corn kernels; 1/2 pound peeled shrimp; 2 cups seafood stock; 1 potato cut into 1 inch pieces; 2 scallions thinly sliced; 1 teaspoon minced garlic; 1 tablespoon butter; 1 1/2 tablespoons all purpose flour; 1/2 cup milk; Salt; Pepper

3 steps

Dinnerly

Updated at: Thu, 17 Aug 2023 07:37:38 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories363.4 kcal (18%)

Total Fat10.7 g (15%)

Carbs38.5 g (15%)

Sugars8.4 g (9%)

Protein27.3 g (55%)

Sodium994.5 mg (50%)

Fiber3.9 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

5 ouncescorn kernels

0.5 poundpeeled shrimp

2 cupsseafood stock

1potato

cut into 1 inch pieces

2scallions

thinly sliced

1 teaspoonminced garlic

1 tablespoonbutter

1 ½ tablespoonsall purpose flour

½ cupmilk

salt

pepper

Instructions

Step 1

Melt butter at medium-high heat. Stir in minced garlic, 2/3 of scallions, and flour. Cook for 1 minute. Season with a pinch of salt and pepper.

Step 2

Stir in seafood stock. Cover and bring to a boil. Add potatoes to pot. Cover and bring back to a boil. Uncover, reduce head to medium and cook until potatoes are fork tender, about 8 - 10 minutes.

Step 3

Rinse shrimp and pat very dry. Season with salt and pepper. Add shrimp, corn, and milk to pot. Cook over medium-high until shrimp are pink, about 3 - 4 minutes. Season to taste with salt and pepper. Garnish with remaining scallions.