Shrimp chowder (Diabetic cooking)

This zippy chowder is chock-full of shrimp and vegetables, so it satisfies hearty appetites, but the skim milk and reduced-sodium broth help keep fat and calories to a minimum.

8 servings

- 1 pound potatoes, peeled and cubed
- 2½ cups reduced-sodium chicken broth or Homemade fish stock
- 3 celery ribs, chopped
- 8 green onions, chopped
- ½ cup chopped sweet red pepper
- 1½ cups skim milk
- ¼ cup all-purpose flour
- ½ cup evaporated skim milk
- 1½ pounds uncooked medium shrimp, peeled and deveined
- 2 tablespoons minced fresh parsley
- ½ teaspoon paprika
-½ teaspoon Worcestershire sauce
- Pinch of cayenne pepper
- Pinch of pepper

In a large saucepan, bring the potatoes, broth or stock, celery, onions and red pepper to a boil.
Reduce heat; cover and simmered 15 minutes or until vegetables are tender.
Stir in skim milk.
Gently mash vegetables with a potato masher, leaving some chunks of potatoes.

Combine flour and evaporated milk until smooth; gradually stir into potato mixture.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in the remaining ingredients; return to a boil.
Cook and stir for 2-3 minutes or until shrimp turn pink.

Diabetic exhanges: 2½ lean meat, 1 starch, 1 vegetable.

BON APPETIT