This recipe has become a regular guest in our house. Sweet and creamy without being heavy, we have already served it at a few large gatherings. I bought a Cooking Light Cookbook at Goodwill about a year ago and decided to make crab and corn chowder for some comfort. While at the closest grocery store, I realized they did not have any crab so once again, time to improvise. I bought a 1/2lb of prawns and used that instead. So marvelous! We were sitting at the dinner table eating and I could not stop raving about it! Enjoy.
2 tablespoon olive oil, divided
1/2 cup chopped green onions
2 cups fresh or frozen corn kernels (about 4 ears)
2 cups diced red potato
2 cups fat-free milk
1/4 teaspoon salt
1/4 teaspoon Worcestershire sauce
1/8 teaspoon black pepper
1 (16-ounce) can fat-free, less-sodium chicken broth
1 thyme sprig
2 tablespoons cornstarch
1 (5-ounce) can evaporated skim milk
3 cloves garlic, diced
1/2 cup sliced crimini, chanterelle or other fresh wild mushrooms (about 2 ounces)
1/2 pound prawns or large shrimp, shells removed and cut into large pieces
Cheyenne or red pepper flakes (optional)
Chopped fresh chives (optional)
- Heat oil in a Dutch oven over medium heat. Add onions; sauté 1 minute or until tender. Add corn and next 7 ingredients (corn through thyme sprig); bring to a boil. Reduce heat; simmer 30 minutes or until potato is tender.
- While soup is simmering heat oil in a large skillet over medium-high heat, add onions; saute 1 minute, add mushrooms and cook until tender, 4 minutes. Reduce heat to medium. Add 1 tbs butter, melt and then add garlic, shrimp and red pepper. Saute until shrimp turns pink. Turn heat down to low.
- Combine cornstarch and evaporated milk in a small bowl; stir with a whisk.
- Add cornstarch mixture to soup; simmer 5 minutes or until thick, stirring occasionally. Add mushrooms and shrimp; remove thyme sprig. Ladle into soup bowls; sprinkle with chives, if desired.
Recipe adapted from Cooking Light