Monday, February 17, 2014

Skinny Shrimp Potato Chowder

We have declared this a winter of soups at our house. Anyone else? It just feels so cold all the time and soup seems to bring that needed warmth and comfort. Funny thing is, we lived in Minnesota last winter, and this winter in Colorado should feel quite warm to us, but I guess it's easy to forget -40ยบ weather and anytime the weather is subzero, it feels cold.

This soup is very easy to make and it tastes wonderful! If you or your children aren't quite sure of shrimp, feel free to omit it, but I think it brings a nice texture and flavor to the soup.

Skinny Shrimp Potato Chowder
PREP: 10 minutes           COOK: 75 minutes            READY IN: 85 minutes

  SIMPLE         HEALTHY      YUM
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  • 6-8 potatoes, peeled and diced
  • 2 cups frozen corn
  • 12 ounce bag small pre-cooked shrimp
  • 1 1/2 cups water
  • 1/4 cup green onion (use the white ends for the soup, and reserve the green ends for the toppings for the soup)
  • 3 cups skim milk
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. In a large pot, boil potatoes in water until cooked. Drain water.
  2. Add corn, shrimp, water, and white onions. Bring to a boil.
  3. Combine milk and flour in a separate container. Add to soup while stirring.
  4. Bring to a boil and then reduce heat to medium/high and cook until it thickens. (It took about an hour for me).
  5. Add salt and pepper (to taste).
  6. Serve with toppings if you'd like. We like green onions and bacon. Cheese would be yummy too.


    1 serving    260 calories   .8g fat   49.8g carbs    15.5g protein    10.2g sugar   

Recipe adapted from

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