Shrimp and Corn Chowdah Revisited
A lower fat, healthier version of my Shrimp and Corn Chowdah recipe. Great to help you keep on track with that New Year's Resolution.
As we head into the third week of January we've started to grow accustomed to our new, healthier routines. Right? Well, hopefully anyway. Having a salad for lunch every day can get boring so it's about time to mix things up a bit. How about some soup?
Soup makes for a warm and satisfying lunch but unfortunately can be high in fat and calories. With just a few substitutions you can make soups that are good for you and still have great flavor. This is a revamp of my Shrimp and Corn Chowdah recipe. Switch to buttery spread, low fat milk and low fat broth, omit the bacon and cream of corn. Then throw in some chiles for heat and you've got a flavorful and healthy lunch.
Healthy Shrimp and Corn Chowdah
- 2 tbsp Best Life Buttery Spread
- 1 cup chopped sweet onion
- 1/2 cup chopped red bell pepper
- 1 4.5 oz can chopped green chiles, undrained
- 3 tbsp flour
- 1 1/2 cups 1% milk
- 1 1/2 cups fat free chicken broth
- 1 1/2 cups frozen Southern-style hash brown potatoes
- 1 tsp salt
- 1 tsp pepper
- 1 tsp ground cumin
- 1 tsp paprika
- 1 15.25-oz can sweet corn, drained
- 1/2 lb peeled and deveined lg shrimp
- Melt BL Buttery Spread in a large pot over medium-high heat.
- Add onions and pepper to pan and sauté until tender (approx 2 mins).
- Add canned chiles to pan and cook 1 minute.
- Add flour to pan and cook 1 minute, stirring constantly.
- Stir in milk, broth, potatoes, spices and corn and bring to a boil.
- Cook 5 minutes or until slightly thick.
- Stir in shrimp and cook until shrimp are done (approx 1 min).
- Remove from heat and serve.
A couple of notes: Simmer the shrimp shells in the chicken broth before adding to soup for a bit of extra flavor (if you have time.) Also, if you are a fan of cilantro (I'm not) you can add some in before serving.