Fix Approved Shrimp Chowder

Servings: 5

21 Day Fix Container Equivalents:

  • 1 green (cauliflower, onion)
  • 1 red (shrimp, bacon, yogurt)
  • 1/2 yellow (corn, almond milk)
  • 1/2 blue (cheese)

 Ingredients:

  • 2 heads of cauliflower
  • 2 tsp minced garlic
  • 1/2 onion, chopped
  • 2 cups low sodium chicken broth
  • 1/2 cup plain Greek yogurt
  • 3/4 cup shredded cheddar cheese
  • 1/2 cup unsweetened almond milk
  • 1 cup frozen sweet corn
  • 3 cups cooked, peeled shrimp
  • 2 slices cooked turkey bacon

Directions:

  1. Place cauliflower, garlic, onion, and chicken broth in slow cooker for 4 hours on high or 8 hours on low
  2. Remove cauliflower and blend in blender until smooth, put back into slow cooker
  3. Put corn in microwave safe dish, add 1 tbsp water, and microwave for 1.5 min or until warm
  4. Add corn, yogurt, cheese, milk, and shrimp to slow cooker until warm through
  5. Serve soup and top with turkey bacon crumbles

Nutritional Information: Calories 320, Fat 10 g, Cholesterol 24.2 mg, Sodium 98.7 mg, Potassium 1388.5 mg, Carbs 26.9 g, Protein 35.3 g, Vitamin A 10.0%, Vitamin C 270.6%, Calcium 34.8%, Iron 19.8%

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Shrimp Chowder

My purpose for this blog is primarily to discuss crafts, but I will also include some recipes that I want to record in a digital format.  For lunch this afternoon, I made a soup my mom makes that started out as potato soup but has morphed into what I will call a shrimp chowder.

Shrimp Chowder

Yield:  8 servings, serve with cornbread

Ingredients:

For an ease of use standpoint, most of the ingredients are frozen.  Feel free to substitute fresh ingredients.

  • 4 fist sized peeled and chopped potatoes
  • 1 cup frozen chopped onions
  • 1 cup frozen chopped carrots
  • 1 1/2 cups frozen corn
  • 3 tablespoons of flour
  • 11 tablespoons of butter
  • 2 tablespoons of olive oil
  • 6 cups of milk
  • 3 chicken bullion cubes
  • 1 small bag of precooked frozen shrimp without tails
  • Shredded cheddar cheese for topping
  • Bacon for topping

Directions:

  1. Thawing all ingredients before starting will reduce cooking time but is not required
  2. Over medium heat put 3 tablespoons of butter and olive oil in pan
  3. Add onion and carrots and cook until onions are clear
  4. Add flour and cook for 3 minutes, stirring constantly
  5. Reduce heat to Medium-Low, add milk, stir
  6. Add potatoes and bullion cubes, cook until potatoes are done stirring often
  7. Add 8 tablespoons of butter, corn, and shrimp, return heat to medium and bring to boil stirring often
  8. Remove soup from heat
  9. Serve soup with cheddar cheese and bacon sprinkled on top