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Serves: 8

Shrimp and Corn Chowder

Serves: 8

1 tablespoon olive oil
3 slices nitrate-free turkey bacon, chopped
1 yellow onion, chopped
2 celery stalks, chopped
2 carrots, chopped
1⁄2 teaspoon garlic powder
1⁄4 teaspoon cayenne pepper
1⁄4 teaspoon freshly ground black pepper
2 russet potatoes, peeled and cut into 1-inch cubes
1 32-ounce carton or can reduced-sodium, fat-free chicken broth
3 ears of corn, kernels removed, or 2 cups frozen corn, defrosted
1⁄4 cup half-and-half
1 pound frozen shrimp, defrosted and peeled

Heat the olive oil in a large stockpot over medium-high heat. Add the bacon, onions, celery, carrots, garlic powder, cayenne, and black pepper. Cook 5 to 6 minutes, until the onions and celery begin to soften. Add the potatoes and chicken broth. Bring to a slow boil. Reduce the heat to a simmer and cover.
Cook 15 to 20 minutes, until the potatoes are tender. Mash the potatoes slightly with the back of a spoon. Add the corn kernels, half-and-half, and shrimp. Simmer an additional 5 minutes, until the corn is tender and the shrimp is cooked through.
Serve immediately.
Per serving (11⁄2 cups): 145 calories, 8 g protein, 23 g carbohydrates, 3.6 g fat (1 g saturated), 18 mg cholesterol, 3 g fiber, 294 mg sodium

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