Shrimp and Corn Chowder
1 tablespoons unsalted butter
1 lbs medium shrimp, peeled and deveined, reserving shells
¼ c. chopped white onion
3 teaspoons finely chopped garlic
14.5 oz fat free chicken broth
¼ c. roasted green chilies, diced
1/2 teaspoon ground cumin
3/4 pound new potatoes, diced
15 oz can corn, drained
1 cup fat free half-and-half
Fresh lime juice, to taste, plus wedges for garnish
1/4 cup chopped cilantro
Add butter, onion, garlic, broth, green chilies, cumin, potatoes and corn in 5 quart slow cooker. Cook on high 3-4 hours. Add shrimp, half and half; heat through. Add lime juice and cilantro before serving.
Yield: 5 servings. Per serving= 270 Calories; 4g Fat (14.4% calories from fat); 25g Protein; 33g Carbohydrate; 3g Dietary Fiber; 144mg Cholesterol; 540mg Sodium.