Sizzling Shrimp and Corn Chowder

If you notice a winter cold weather is time for soups and stews at Banded Living you are not wrong.  Here is another one that is fun to make in the summer when the corn is fresh off the cob from your farmer’s market (or your back yard) but works to warm your tummy on a cold winter’s day just as well.

Ingredients:

• 1 lb Medium Shrimp
• 1 Large Baking Potato
• 4 cups Corn Kernels
• 3 cups Chicken Broth (I prefer low sodium)
• 1 1/2 cups Fat Free Half & Half
• 2 Small Leeks
• 1 Sweet Yellow Pepper
• 1 Sweet Orange Pepper
• 2 tablespoons Cornstarch
• 2 teaspoons Old Bay Seasoning
• 1 tablespoon Lemon Juice
• 1/2 teaspoon Hot Sauce (or more if you like it sizzling)

Directions:

1. Clean and slice the leeks
2. Peel and cube the potato
3. Core and seed and thinly slice the orange and yellow peppers
4. Shell, devein and cut shrimp into thirds
5. In a large pot spray with olive oil (I use my Misto) and cook leeks over medium heat (about 8 minutes)
6. Add potato, broth and corn.  Simmer for about 15 minutes stirring occasionally
7. Combine half-and-half and cornstarch and stir into pot
8. Add Old Bay seasoning and bring to a simmer
9. Add peppers and shrimp and simmer for 5 minutes longer, stirring occasionally until shrimp change color (are cooked completely)
10. Stir in lemon juice and hot sauce and serve immediately

Nutrition:  This makes 6 generous bowls, each with around --

• 322 calories and
• 23 grams of protein