Shrimp, Crab, and Corn Chowder (Low-fat and Easy)

Nonstick cooking spray

Onion powder to taste

½  of a green, yellow or red Bell Pepper

½ teaspoon minced garlic

1 Tablespoon all-purpose flour

1- 10 ¾ oz. can cream-style corn

½ cup of chunky salsa

1 cup fat-free chicken broth

½ cup low-fat or skim milk

3 or 4 oz. reduced-fat cream cheese

1 pound peeled, deveined uncooked shrimp

¾ cup frozen corn, defrosted

½ cup crabmeat

¼ cup sherry

½ to 1 teaspoon coarsely ground black pepper

Spray large saucepan with nonstick spray. Sauté green pepper over medium-high heat until tender, about 5 minutes. Add garlic, onion powder and flour. Stir for 1 minute.

Gradually add cream-style corn, salsa, broth and milk.  Cook while stirring constantly until heated through, about 4 minutes. Add cream cheese and stir until melted. Add shrimp and corn. Bring mixture to a boil, reduce heat to medium, and cook until shrimp are pink, 5-7 minutes. Stir in crabmeat, sherry and pepper. Cook additionally 2-3 minutes until all ingredients are heated through. 

Garnish with green onions, if you like.


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