July 13, 2010
A no-chew recipe: shrimp and corn chowder
I made this recipe with things I had on hand. It is an easy one.
15 ounce can of creamed corn
Juice from 1/2 lemon
1/2 teaspoon minced garlic
1/2 tablespoon butter
1/2 onion, diced well
1 1/4 cup chicken stock or broth (may also use fish or vegetable stock)
1 1/3 cup lowfat milk
2 tablespoons nonfat Greek yogurt
1 cup cooked, peeled, deveined shrimp, chopped into small pieces
4 whole shrimp (optional) for garnish
1/2 teaspoon xanthan gum (optional) to thicken soup
1/2 teaspoon of sea salt
1/4 teaspoon black pepper
1/4 teaspoon ground rosemary
Makes 4 eight ounce bowls
Heat the butter in a pan and add the onions. Cook until translucent. Add the can of creamed corn. Squeeze the lemon juice into the mixture.
Measure out the chicken stock. If you like your soups thick, add the xanthan gum before you heat the broth. Stir it well, until there are no lumps in the mixture. Add it to the other ingredients and stir.
Add the remaining ingredients (except the whole shrimp), stir, and cook on medium heat for about 5 minutes. Keep a close eye on it, and then bring the heat down to low. Cook another 30 minutes. Keep the lid on the pot, except for stirring occasionally.
Once the soup is ready to serve, garnish with a whole shrimp. I also used a lettuce leaf from a bag of prepared spring mix lettuce. Garnishes are important. Even if we can't chew it, it still gives us the feeling of eating something special.
Even on a hot, humid July Florida day, this chowder was not too heavy. It's not high in fat, but it has protein. It isn't easy to get that in a no-chew diet. I used Lactaid milk in mine, and it tastes fine for those who like to watch their lactose intake. Hope you like it!
Have you read With Great Mercy?