Shrimp Chowder


  • 1 Tbsp extra virgin olive oil
  • 1 chopped onion
  • 1 diced red or green bell pepper
  • 2 1/2 cups skim milk
  • 1 1/2 cups evaporated skim milk
  • 2 medium baking potatoes - peeled and diced
  • 2 cups frozen or canned whole-kernel yellow corn
  • 1 pound large or medium-sized shrimp - peeled and deveined
  • 1/3 cup chopped fresh cilantro
  • Salt and pepper - to taste


In a large pot, sauté onion and pepper in olive oil until soft, about 12 minutes.

Add milk, corn, potatoes. Cover. Slowly bring to a boil and simmer over low heat until potatoes are tender, about 10 minutes.

Add shrimp and cook about 3 minutes or until shrimp turns pink. Do not overcook shrimp. Add more skim milk if needed. Ladle into bowls and top with cilantro.

Recipe Health Review:

How Healthy is the Shrimp Chowder Recipe?

Recipe makes: 6 servings.

Healthy eating information for 1 serving(s):

Watchful Nutrition
Calories: 278
Carbohydrates: 38
Total Fat: 4
Saturated Fat: 1
Sodium: 224
Good for You
Fiber: 3
Protein: 4
Weight Watchers
Points: 5