Tuesday, March 25, 2014


This is one dish that is a win win in every way.  The nutrition value is off the charts.  Packed full of shrimp and fresh vegetables, this is one of the best reasons I know to turn to my garden for a great meal.  Not all of the ingredients have been grown in my own garden, but the variety and color is pleasing.  The flavor is amazing also with a slightly sweet taste.  I managed to keep the dish diet friendly by using fat free cream cheese and fat free chicken broth instead of the traditional cream and butter.  This recipe will serve four, but be sure to prepare plenty.  The leftovers will make you the envy of the lunch room at work.
2 Cups Fat Free Chicken Broth
2 Cups Water
2 Medium White Potatoes
1 Ear of Yellow Corn
1 Cup Fresh Broccoli
1 Cup Fresh Cauliflower
1 Cup Red Sweet Pepper
1 Cup Carrots
2 Stalks Green Onion
1 Cup Shredded Cabbage
1 TBS Minced Garlic
1 TBS Chopped Green Chilies
1 TBS Ground Pepper
1 TBS Kosher Salt
1 ½ Cups Fat Free Cream Cheese
3 Cups Salad Sized Shrimp
1/2 Cup Cold water
1/4 Cup Corn Starch

Place chicken broth and water in a large Dutch oven.  Scrub and dice potatoes leaving skin on and add to broth.  Cover and boil potatoes on medium for 10 minutes.  Cut the corn from the cob and chop the broccoli, cauliflower, red pepper, carrots and green onions.  Add all remaining vegetables along with garlic, chilies, salt and pepper.  Whisk in Cream cheese until smooth and melted.  Cover again and continue simmering on medium for an additional 10 minutes.  Stir in shrimp, cover and simmer five minutes.  Mix corn starch in cold water until smooth and no lumps are visible.  Slow pour mixture into chowder stirring constantly until chowder begins to thicken.  Serve warm with biscuits or crackers and cheese.

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