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Sweet Potato and Shrimp Chowder

Friday, November 16, 2012

3/4 pound large shrimp

1tbls olive oil ( I used EVOO)

1 cup chopped scallions

1 tbls. minced garlic

2 tbls. flour

1 14.5 oz. can stewed tomatoes

1 cup low-sodium chicken broth

2 cups diced sweet potato (peeled)

1 cup frozen corn ( or use canned)

1 cup diced green pepper ( I used orange sweet pepper)

1/4 tsp. black pepper

1 tbls. thyme leaves, plus thyme sprigs

Peel and devein shrimp (mine were frozen so this was done).

In a medium saucepan, heat oil over medium-high.

Add 1/2 cup of the scallions and the garlic and cook, stirring, for 10 seconds.

Stir in flour, and cook, stirring 5 seconds. Add tomatoes, broth, and 1 1/2 cups cold water, then increase heat to high and bring to a boil.

Add potato, corn, pepper (green or orange) and black pepper and return to boil. Cover, reduce heat to medium-low and simmer for 10 minutes or until potatoes are just tender.

Add shrimp and thyme leaves, raise heat to medium-high, and cook, stirring, for 3 to 5 minutes or until shrimp are just cooked.

Garnish with remaining 1/2 cup scallions and thyme sprigs, if desired.

Nutrition score per serving ( 2 1/2 cups); 280 calories, 6ft fat, 1 g saturated fat, 37g carbs, 22 g protein, 6 g fiber, 132 mg calcium, 4 mg iron, 377 sodium www.paulashealthyliving.
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Member Comments About This Blog Post
  • HOLLYM48
    Sounds like a great recipe for these cold days. Thanks for sharing it. emoticon
    2015 days ago
    emoticon Sounds wonderful! Thanks for sharing!
    2016 days ago
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