Recipe Image

Shrimp Chowder

  • 15 m
  • 45 m
Diabetic Living Magazine
“A tomato-based broth made with reduced-fat cream cheese and fat-free milk is the backdrop for this delicious fish chowder that's bursting with flounder, shrimp, corn, and potatoes.”


    • 8 ounces fresh or frozen flounder fillets (about 2 medium fillets)
    • 8 ounces fresh or frozen peeled and deveined medium shrimp
    • 1 large onion, chopped ( ¾ cup)
    • 2 cloves garlic, minced
    • 1 tablespoon canola oil
    • 1 (14.5 ounce) can diced tomatoes, undrained
    • 1 (14 ounce) can vegetable broth or reduced-sodium chicken broth
    • 1 cup water
    • 12 ounces potatoes, scrubbed and cubed
    • 1½ teaspoons Creole seasoning
    • ⅛ to ¼ teaspoon crushed red pepper
    • 3 ounces reduced-fat cream cheese, softened
    • 1 cup fat-free milk
    • 1½ cups frozen whole kernel corn


  • 1 Thaw flounder and shrimp, if frozen. Rinse the flounder and the shrimp; pat dry with paper towels. Cut the flounder into bite-size pieces. Set the seafood aside. Cook onion and garlic in hot oil in a large pot over medium heat for 12 to 15 minutes or until onion is tender. Turn down heat as needed to prevent the onion from overbrowning.
  • 2 Stir in tomatoes, broth, water, potatoes, Creole seasoning, red pepper, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until the potatoes are just tender.
  • 3 Meanwhile, beat cream cheese in medium bowl with an electric mixer on medium to high speed until smooth. Gradually beat in milk on low speed until mixture is very smooth.
  • 4 Add the cream cheese mixture, the flounder, the shrimp, and corn to soup. Return to boiling; reduce heat. Simmer, uncovered, for 3 to 5 minutes or until the shrimp are opaque. To serve, ladle chowder into bowls.
ALL RIGHTS RESERVED © 2019 Printed From 10/23/2019