So, tonight I plan on making one of our favorite dinners in honor of this beautiful and breezy fall day!
Potato, Corn, and Shrimp Chowder
Ingredients:
- Russet Potatoes - 4 c. , peeled & cubed
- 1 1/2 c. Kernel Corn, Frozen
- 2 c. Shrimp, Peeled / tail-off (I use frozen shrimp)
- 1 sweet onion, chopped
- 1/2 c. Canadian Bacon , chopped
- 4 c. Low Sodium Chicken Broth
- 1 c. Fat Free Half & Half
- 1 tbsp. Olive Oil
- salt/ pepper - to taste
- 1 tsp. dill
- 1/2 tsp. red pepper flakes (optional)
Directions:
- Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and cook until softened. Add chopped Canadian bacon and heat through.
- Add chicken broth and potato. Bring to a boil. Cook until potatoes are fork tender.
- Once potatoes are cooked remove half of them into a separate bowl and mash. Add mashed potatoes back into the soup pot.
- Add shrimp, corn, and half &half. Bring back up to a simmer.
- Add dill, red pepper flake and salt/pepper. (*tip* - before adding the red pepper flakes reserve a few servings in a separate bowl for the kids. My kids find the red pepper too spicy, but the adults love the extra kick. ;)
This recipe makes a ton! Freeze what is left over for an easy dinner night down the road.
If you or your kiddos are not huge fans of shrimp, chicken would be an awesome substitute.
OR
Leave the shrimp and/or chicken out all together.
Hope you enjoy this soup as much as we do!
Happy Fall!
With whimsy~
0 comments:
Post a Comment