Roasted Shrimp and Asparagus Corn Chowder

By Tamipri

Ingredients

• 4 c. fat-free broth, chicken or vegetable
• 12 oz. raw shrimp, peeled and deveined, tails removed
• 20 large asparagus spears
• 2 medium red bell peppers, seeded and chopped
• 1 medium russet potato, cut into 1/2-inch cubes
• 1 c. canned sweet corn
• 1 c. evaporated fat-free milk
• 3/4 c. chopped scallions
• 1 tsp. minced garlic
• 1/2 tsp. cayenne pepper
• salt and pepper , to taste

Details

Servings 6

Preparation

Step 1

Preheat oven to 425 degrees.

Take asparagus spears in both hands and snap in half. Discard the tough ends. Place asparagus spears and raw shrimp on a baking pan sprayed with nonstick spray.

Spritz shrimp and asparagus with a light mist of nonstick spray and place pan in the oven for about 6 minutes, until shrimp are opaque and cooked through.

Remove shrimp from the pan and set aside. Flip asparagus over and cook for an additional 6 minutes.

Remove asparagus from the oven and cut asparagus and shrimp into bite-sized pieces.

In a large pot sprayed with nonstick spray, cook bell peppers, scallions, corn and garlic over medium heat for 5 minutes.

Add broth and potato and bring to a simmer. Cook for about 15 minutes or until potato begins to soften.

Add milk, shrimp, asparagus, thyme, and cayenne pepper. Stir and continue to cook for 5 minutes. Season to taste with salt and black pepper.



Each serving=182 calories