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Shrimp Chowder
Prep Time:
20 minutes
Cook Time:
45 minutes
6 servings

3/4 lb. shrimp, peeled and deveined

1 Tbsp. olive oil

1 bunch green onions, chopped

2 Tbsp. garlic, minced

2 tbsp. flour

2 c. Central Market Organics Low Sodium Chicken Broth

2 c. sweet potatoes, chopped

1 c. frozen corn

1 poblano pepper, chopped

1 can fire roasted tomatoes

1/2 c. heavy cream


Place a large soup pot over Medium flame. Add oil, scallions, and garlic and cook for 30 s
econds, and then add in flour. Stir until incorporated.
Add in the can of fire roasted tomatoes and then add the broth. Bring the liquids up to a
boil and add in sweet potatoes, corn, and poblano. Allow sauce to return to a boil for 5 m
Reduce heat to a simmer, cover, and let soup cook for 30 minutes.
In the last five minutes of cooking, add in the shrimp and the heavy cream.

Nutritional Information

Calories: 210, Total Fat: 10g, Saturated Fat: 5g, Sodium: 540mg, Carbohydrates: 18g, Diet
ary Fiber: 3g, Protein: 10g


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