Shrimp Chowder

Ingredients

8 cups bouillon

1 pound shrimp

6 cloves garlic, minced

4 green onions, chopped

2 jalapeño chiles, seeded and chopped, or to taste

½ teaspoon nutmeg

2 potatoes, cut into half–inch slices

3 cups frozen corn

2 cups frozen peas

2 cups light coconut milk or plain yogurt

12 teaspoons Benefiber^®*

Freshly ground black pepper, to taste

Chopped cilantro or flat parsley for garnish (optional)

Instructions

Bring the bouillon to a boil in a large pot. Add the shrimp and cook just until they turn pink, about 2 minutes. Remove the shrimp with a slotted spoon. Place the shrimp in a colander and rinse with cold water. Peel the shrimp and set aside.

Meanwhile, add the garlic, green onions, chiles, nutmeg and potatoes to the bouillon. Bring the soup back up to a boil, then reduce the heat and simmer until the potatoes are just tender, about 15 minutes. Stir in the frozen corn and bring back to boiling again. Reduce the heat; stir in the frozen peas, coconut milk or yogurt, Benefiber^®, and the reserved shrimp. Heat through and adjust the seasonings. Garnish with cilantro or parsley if desired and serve with lime wedges.

Yield: 6-8 servings

Nutritional Information per serving

With Benefiber^®

*Read product label before recipe preparation.