QUICK CORN CHOWDER WITH SHRIMP GARNISH

QUICK CORN CHOWDER WITH SHRIMP GARNISH

Serves 4.

Note: For testing, we used Old Bay Seafood seasoning, but other brands will work. If you don't have an immersion blender, carefully move soup in portions to a blender and pulse until almost puréed. Carefully return puréed soup to pot, and proceed with recipe.

• 2 tsp. vegetable oil

• 1 c. finely chopped onion

• 5 c. water

• 4 chicken bouillon cubes

• 11/2 c. white frozen corn

• 11/2 c. yellow frozen corn

• 1 tsp. plus a pinch seafood seasoning (see Note)

• 1/2 c. half-and-half

• 3 tbsp. cornstarch

• 4 large or jumbo raw shrimp, tails on

• Cooking-oil spray

Directions

In a large soup pot, heat oil over medium heat, and add onion. Stir and cook until onion begins to soften, about 2 minutes. Add water, bouillon cubes, all corn and seafood seasoning. Bring to a boil over high heat. Cook at a moderate boil for 5 minutes. Reduce heat to medium-low.

Using an immersion blender, process soup directly in pot until almost puréed. (Yellow corn will not process fully. That's OK.) Place half-and-half and cornstarch in a small jar with a tight lid, and shake well. Slowly pour mixture into soup, stirring constantly. Continue to cook, stirring occasionally, to thicken the soup while cooking shrimp.

To cook shrimp, remove shells and devein, if necessary. Spray a small sauté pan with cooking-oil spray, and place over medium heat. Sprinkle shrimp with the remaining pinch of seafood seasoning, and place in pan.

Sauté until cooked through and translucent, turning frequently to cook evenly, about 2 minutes. Remove from heat. To serve, ladle soup into four shallow bowls, and top with one shrimp.

Nutrition information per serving:

Calories216Fat7 gSodium1,083 mg

Carbohydrates37 gSaturated fat3 g

Protein6 gCholesterol23 mgDietary fiber4 g