In a Saucepan
Cape Cod Shrimp & Corn Chowder
1 tablespoon canola oil
1 onion, chopped
2 teaspoons fresh thyme leaves
4 cups fresh corn kernels (about 8 ears of corn)
2 (8-ounce) bottles clam juice
1 (14½-ounce) can reduced-sodium chicken broth
¼ teaspoon salt
¼ teaspoon black pepper
¾ pound medium shrimp, peeled and deveined
1 tablespoon snipped fresh chives
1 Heat oil in large saucepan over medium heat. Add onion and thyme; cook, stirring, until onion is softened, about 5 minutes. Add corn, clam juice, broth, salt, and pepper; bring to boil over medium-high heat. Reduce heat and simmer 5 minutes. Remove pot from heat and let soup cool about 5 minutes.
2 Transfer 2 cups of soup to blender and puree. Return puree to saucepan and bring to simmer. Add shrimp and cook until just opaque in center, about 2 minutes. Ladle soup evenly into 4 soup bowls. Serve sprinkled with chives.
PER SERVING (generous 1 cup): 258 Cal, 7 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 129 mg Chol, 589 mg Sod, 34 g Carb, 7 g Sugar, 5 g Fib, 21 g Prot, 60 mg Calc.
HEALTHY EXTRA
Add 1 large red potato, scrubbed and cut into ½-inch dice, to the chowder in step 1 along with the corn. This will increase the per-serving PointsPlus value by 1.