Servings 14 (1-cup) servings |
Ingredients
- 1 onion chopped
- 1 green bell pepper cored and chopped
- 1 teaspoon minced garlic
- 2 tablespoons all-purpose flour
- 2 cans cream-style corn 10 3/4-ounce
- 1 can diced tomatoes and green chilies 10-ounce
- 2 cups fat-free chicken broth or vegetable broth
- 1 cup skim milk
- 1 package reduced-fat cream cheese 8-ounce
- 2 pounds medium peeled shrimp
- 1 1/2 cups frozen corn
- 1 cup claw crabmeat picked through for shells
- 1/4 cup chopped fresh parsley
- 1 bunch green onions chopped
Ingredients
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Instructions
- Coat large nonstick pot with nonstick cooking spray. Sauté onion and green pepper until tender, 5 minutes. Add garlic, sprinkle with flour, and stir for one minute.
- Gradually add cream-style corn, tomatoes and green chilies, broth, and milk. heat for several minutes. Add cream cheese and stir until melted.
- Add shrimp and corn. Bring to boil, reduce heat, and cook until shrimp are done, 5–7 minutes.
- Stir in remaining ingredients, cooking until well heated.
Nutritional Info
Calories 175, Calories from fat 24%, Fat 5 g, Saturated Fat 2 g, Cholesterol 116 mg, Sodium 491 mg, Carbohydrate 17 g, Dietary Fiber 3 g, Sugars 5 g, Protein 17 g, Diabetic Exchanges: 1 starch, 2 lean meat
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