Shrimp-And-Corn Chowder

Name: Shrimp-And-Corn Chowder
Ingredients: 3 cups low-sodium chicken broth; 3 cups diced red potatoes; 1 (16-ounce) package frozen white shoepeg corn, thawed; 1 bunch chopped scallions; 1/2 pound thawed shrimp, peeled, deveined, and cut into 1/2-inch pieces; 1/4 cup heavy cream or sour cream; 1 tablespoon fresh lemon juice

7 ingredients

1 steps

Ingredients

3 cups low-sodium chicken broth
3 cups diced red potatoes
1 (16-ounce) package frozen white shoepeg corn, thawed
1 bunch chopped scallions
1/2 pound thawed shrimp, peeled, deveined, and cut into 1/2-inch pieces
1/4 cup heavy cream or sour cream
1 tablespoon fresh lemon juice

Directions

1

In a medium saucepan, boil broth and potatoes 5 minutes. Add corn and white portion of scallion; simmer 8 minutes. Remove 2 cups; puree in a blender. Return to pot; stir in shrimp. Cook until bright pink; stir in cream, lemon juice, and scallion greens. Season with salt and freshly ground black pepper.