Corn & Shrimp Chowder

Corn Shrimp Chowder1

Low calorie, but high on taste!

Corn Shrimp Chowder1

Corn & Shrimp Chowder
Prep time:
Cook time:
Total time:
Serves: 6
Low calorie, but high on taste!
  • 2 Tbsp butter or margarine
  • 1 small bunch chives, finely diced
  • 2 stalks celery, finely chopped (with leaves)
  • 1-2 garlic cloves, minced
  • ¼ cup yellow pepper, finely chopped
  • ¼ cup green pepper, finely chopped
  • 5 baby (new) potatoes, chopped
  • 2 Tbsp rice flour
  • 2 tsp Old Bay Seasoning
  • 1 Tbsp GF Worchestershire sauce
  • 2 cups 2% milk or milk alternative
  • 4 cups water
  • ½ cup white wine
  • 2 Tbsp cornstarch + 2 Tbsp cold water
  • 1 cup corn
  • 1 lb shrimp, peeled and deveined and cut in half
  • Salt and pepper
  1. Sauté the chives, celery, garlic, peppers and potatoes in the butter for about 4 minutes.
  2. Add the flour and Old Bay Seasoning and continue sauteing for another minute. Then add the remaining liquids, and let simmer for about 15 minutes (ensure potatoes are soft).
  3. In a small dish combine the cornstarch and water, set aside.
  4. Add the corn and shrimp and continue simmering for another 4 minutes, then add cornstarch mixture and stir until thickened. Season with salt and pepper.

 [hr]FAQ: Is White Wine Gluten Free?





  1. We don’t have one yet. I am currently working on creating/testing various doughs to make won ton wrappers. Hopefully I’ll have a recipe available in a few weeks.

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