Shrimp fans will be bowled over by this tasty take on chowder. The creamy broth is chock-full of vegetables. Chop up leftover cooked potatoes or use canned ones. —Carolyn Schmeling, Brookfield, Wisconsin.
0.5 cup Each chopped onion, celery, carrot and sweet red pepper
0.25 cup Butter, cubed
0.25 cup All purpose flour
2 cup 2 milk
0.5 pound Cooked small shrimp, peeled and deveined
1 can Diced potatoes, drained
1 cup Vegetable Broth
1 cup Frozen corn, thawed
2 teaspoon Seafood Seasoning
1 teaspoon Minced fresh thyme or 1/2 dried thyme
Additional minced fresh thyme, optional
Nutrition value
297
calories per serving
14 g Fat22 g Protein20 g Carbs4 g FiberOther
Current Totals
14 g Fat
22 g Protein
20 g Carbs
4 g Fiber
MacroNutrients
Carbs
20 g
Protein
22 g
Fiber
4 g
Fats
Fat
14 g
Vitamins & Minerals
Calcium
214 mg
Iron
3 mg
Vitamin A
89 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
52 mcg
Vitamin B12
1 mcg
Vitamin C
27 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
53 mg
Manganese
0 mg
Phosphorus
244 mg
Selenium
27 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Slurrp, 2026Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.
