Sausage and Shrimp-Corn Chowder
Barbra Crumpacker, RD, LD
8 ounces turkey breakfast sausage
1 tablespoon margarine
¾ cup chopped onion
½ cup chopped celery
3 cups chicken stock
2 large potatoes, peeled and cut into 1/4 –inch dice
2 bay leaves
1/2 cups half and half cream
2 cups skim milk
2 cups fresh or frozen whole kernel corn
1 teaspoon minced fresh thyme leaves
8 ounces shrimp, peeled
1 (14 ¾ ounce) can cream-style soup
1/8 teaspoon red pepper
1/8 teaspoon salt
In a large saucepan, cook sausage. Remove sausage from pan, drain and set aside. Discard drippings and wipe the pan with a paper towel.
Melt 1 tablespoon margarine in the same saucepan. Add onion and celery and cook until almost tender, about 5 minutes. Add the chicken broth, potatoes and bay leaves, bring to a boil, reduce heat and cook until potatoes are almost tender, about 10 minutes.
Gradually stir in half and half, milk, corn and thyme. Continue to simmer for 5 – 7 minutes, stirring occasionally. Do not allow to boil.
Add the sausage, shrimp, creamed corn, pepper and salt. Continue to simmer for 5 to 7 minutes until shrimp turn pink.
Yield: 6 servings 320 calories; 8.4 grams fat