Shrimp and Corn Chowder
Divine recipe from America. This recipe is fast and tasty for any time of the year.
Divine recipe from America. This recipe is fast and tasty for any time of the year.
Servings 4 people
Ingredients
- 1 large red bell pepper chopped
- 1 large green bell pepper chopped
- 2 cups half-and-half cream heavy
- 2 cups fish stock chicken
- 1 large baking potato peeled and diced
- 1 cup sweetcorn
- 1/2 lb Shrimp peeled, deveined, and chopped
- 2 tsp lemon juice
- 1/2 tsp celery seeds
- 1/2 tsp dried thyme
- salt to taste
- ground pepper to taste
Instructions
- Combine the peppers, half-and-half, stock, and potato in pot and bring to a boil over high heat.1 large red bell pepper, 1 large green bell pepper, 2 cups half-and-half cream, 2 cups fish stock, 1 large baking potato
- Reduce the heat and simmer covered until the potatoes are tender, about 10 minutes.
- Add the remaining ingredients and cook for an additional 3 minutes.1 cup sweetcorn, 1/2 lb Shrimp, 2 tsp lemon juice, 1/2 tsp celery seeds, 1/2 tsp dried thyme, ground pepper, salt
Notes
Image reproduced from https://www.flickr.com/photos/stuart_spivack/354101252
Nutrition
Calories: 275kcal | Carbohydrates: 14g | Protein: 19g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 154mg | Sodium: 503mg | Potassium: 333mg | Fiber: 1g | Sugar: 2g
