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Shrimp Chowder

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Quick and easy


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 seconds, 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 minutes.

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, Dietary Fiber: 3g, Protein: 10g
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