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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This zippy chowder is chock-full of shrimp and vegetables, so it satisfies hearty appetites, but the skim milk and reduced-sodium broth help keep fat and calories to a minimum, writes Michelle Conley of Evanston, Wyoming. It tastes even better the next day, after the flavors have melded overnight. Ingredients:
1 pound red potatoes, peeled and cubed |
2-1/2 cups reduced-sodium chicken broth |
3 celery ribs, chopped |
8 green onions, chopped |
1/2 cup chopped sweet red pepper |
1-1/2 cups fat-free milk |
1/4 cup king arthur unbleached all-purpose flour |
1/2 cup fat-free evaporated milk |
1-1/2 pounds uncooked medium shrimp, peeled and deveined |
2 tablespoons minced fresh parsley |
1/2 teaspoon paprika |
1/2 teaspoon worcestershire sauce |
1/8 teaspoon cayenne pepper |
1/8 teaspoon pepper |
Directions:
1. In a large saucepan, bring the potatoes, broth, celery, onions and red pepper to a boil. Reduce heat; cover and simmer for 13-15 minutes or until vegetables are tender. Stir in milk. Gently mash vegetables with a potato masher, leaving some chunks of potatoes.
2. Combine flour and evaporated milk until smooth; gradually stir into potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients. Return to a boil. Cook and stir for 2-3 minutes or until shrimp turn pink. Yield: 8 servings.
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