Enjoy this low fat seafood chowder when you want a quick lunch or dinner.
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2 tablespoons Land O Lakes® Light Butter
1 large (1 cup) onion, chopped
1/4 cup all-purpose flour
1 (4-ounce) can chopped green chiles, undrained
1 1/2 cups Land O Lakes® Fat Free Half & Half
1 (14.5-ounce) can low sodium chicken broth
1 (15-ounce) can whole kernel corn with red and green peppers, drained
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound fresh or frozen medium raw shrimp, shelled, deveined, rinsed
2 tablespoons chopped fresh cilantro
Melt light butter in 4-quart saucepan; add onion. Cook over medium-high heat 2-3 minutes or until onion is tender. Add flour and chiles; continue cooking, stirring constantly, 1 minute.
Stir in half & half, chicken broth, corn, cumin, salt and pepper. Continue cooking, stirring constantly, 5-7 minutes or until slightly thickened. (Do Not Boil.) Stir in shrimp; continue cooking 2-3 minutes or until shrimp turn pink. Stir in cilantro.
Land O Lakes® Butter can also be used in this recipe. Nutrition Facts using butter: Calories 250, Fat 7g, Cholesterol 130mg, Sodium 940mg, Carbohydrate 27g, Dietary Fiber 2g, Protein 20g.
Explore reviews fromour online community
This chowder is absolutely delicious! And it looks so elegant, perfect for a holiday appetizer!
Wonderful. I have made it three times (twice with half and half, cod fish, shrimp and scallops; once with evaporated milk , shrimp and scallops - both tasted great.) I didn't have corn with red and green peppers so used canned corn and red, orange, yellow and green peppers once (always have cut up peppers in the freezer.) Other 2 times I only had creamed corn with pieces of pepper as above and it actually tasted better (didn't think that was possible) .
This was excellent! Even my husband who does not generally like "cream" based soups enjoyed and said it was tasty. Didn't have corn with peppers so I just used a can of regular corn; also used a vidalia onion. This would probably also work well with chicken. I can't wait to have the leftovers for lunch tomorrow.