½ pound raw shell-on shrimp (thawed if frozen)
2 tablespoons olive oil
2 shallots, peeled and minced
1 sweet red pepper, cored, seeded and diced
¾ pound small new potatoes, diced
1 – 6 ½ ounce can chopped clams in juice
½ pound tilapia fillet
3 tablespoons all-purpose flour
½ teaspoon salt
2 cups milk
1 – 10 ¾ ounce can condensed cream of shrimp soup
1 – 10 ounce box frozen corn kernels, thawed
Oyster crackers (optional)
Snipped fresh chives (optional)
1. Peel shrimp. Place shells in a medium saucepan. Add 2½ cups water, cover and bring to a simmer over medium heat. Cook 10 minutes.
2. Meanwhile, heat oil in a large pot over medium heat. Add shallots and sweet red pepper. Cook 5 minutes to soften. Stir in potatoes and cook 1 minute. Strain clam juice into pot, reserving clams. Strain shrimp broth into pot; discard shrimp shells. Bring to a simmer, cook 10 minutes.
3. While potato mixture cooks, cut shrimp and tilapia into bite-size pieces; whisk flour and salt into milk.
4. Stir shrimp, tilapia, milk mixture, condensed soup, clams and corn into pot. Simmer 3 to 4 minutes, until shrimp is pink and fish is opaque. Top with crackers and chives, if desired.
Nutrition facts Cal: 343, Pro: 25g, Carb: 38g, Fat, total: 12g, Chol: 96mg, Sat.fat: 3g, Fiber: 3g, Sodium: 875 mg
Family Circle Feb. 2012: Seafood Chowder