Spicy Creole seasoning and cream cheese give this easy-to-make shrimp chowder its distinctive flavor and creaminess.
What You Need
Original recipe yields 6 servings
1/2 lb. uncooked deveined large shrimp with shells and tails left on
2 cans (14.5 oz. each) fat-free reduced-sodium chicken broth
1/2 cup water
1 large onion, peeled, quartered
3 stalks celery, quartered
3 sprigs fresh thyme
1/3 cup KRAFT Tuscan House Italian Dressing
1/4 cup flour
1 can (14.5 oz.) no-salt-added diced tomatoes, drained
1-1/2 tsp. Creole seasoning
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
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Let's Make It
Peel shrimp; place shells in Dutch oven or stockpot. Coarsely chop shrimp; refrigerate until ready to use. Add broth, water, onions, celery and thyme to Dutch oven. Bring to boil; cover. Simmer on medium-low heat 30 min. Strain into medium bowl; discard strained solids. Reserved strained broth for later use.
Heat dressing in Dutch oven. Whisk in flour; cook and stir 3 min. or until lightly browned. Gradually whisk in strained broth until blended. Add tomatoes and Creole seasoning; mix well. Bring to boil on medium-high heat, stirring frequently; simmer on medium-low heat 20 min. or until thickened, stirring occasionally.
Add shrimp and cream cheese; cook on medium-low heat 5 min. or until cream cheese is completely melted and shrimp are done, stirring occasionally.
Balance out your food choices throughout the day so you enjoy a cup of chowder.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.