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 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.