Hearth-Health Recipe: Corn, Potato, and Shrimp Chowder

Number of servings: 4

2 tsp.Vegetable oil
1Sweet onion, finely chopped
1 cloveGarlic, minced
1 tsp.Dried dill weed
1Potato, peeled, cut into ½ inch cubes
1 ½ cupsCorn kernels, fresh or frozen (thawed)
2 cupsWater
¼ cupAll-purpose flour
2 cups1% Milk
1 lbRaw medium size shrimp, shell off
1 tsp.Lemon zest, grated
3 tbsp.Lemon juice, fresh squeezed


  1. In a large pot, heat oil over medium heat.
  2. Sautḗ onion, garlic and dill weed for about 5 minutes or until the onions are softened.
  3. Stir in potatoes, corn and water; bring to a boil over high heat.
  4. Cover, reduce heat to medium-low and simmer for 5-10 minutes or until the potatoes are almost tender.
  5. Increase heat to medium.
  6. Whisk flour into the milk and gradually stir this into the pot. Stir gently.
  7. Stir in shrimp. Simmer, uncovered and stirring gently but often for about 5 minutes – until the shrimp are firm and pink and the soup has thickened. – do not let this boil.
  8. Stir in lemon zest and juice.
  9. Season with pepper, to taste.

Recipes From Our Resident Expert, Marsha Rosen, RD
Here are some heart-healthy recipes provided by Marsha Rosen, RD (Registered Dietitian).

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