Shrimp Chowder

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

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3/4lb.shrimp, peeled and deveined,

1Tbsp.olive oil,

1bunch green onions, chopped,

2Tbsp.garlic, minced,


2c.Central Market Organics Low Sodium Chicken Broth,

2c.sweet potatoes, chopped,

1c.frozen corn,

1poblano pepper, chopped,

1can fire roasted tomatoes,

1/2c.heavy cream,


1Place a large soup pot over Medium flame. Add oil, scallions, and garlic and cook for 30 seconds, and then add in flour. Stir until incorporated.

2Add 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 minutes.

3Reduce heat to a simmer, cover, and let soup cook for 30 minutes.

4In 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, Dietary Fiber: 3g, Protein: 10g

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