Yes, chowder can be healthy. To get the creaminess of chowder, only a ½ cup of half-and-half is used. It’s just enough to enhance the mouthfeel without getting out of control on calories and artery-clogging saturated fat. Pureed cauliflower complements the half-and-half, giving this soup an incredible richness you’ll love.
Nutrition (per serving)
Calories: 107; total fat: 3g; saturated fat: 2g; protein: 11g; carbohydrates: 9g; sugar: 4g; fiber: 2g; cholesterol: 79mg; sodium: 930mg
Spray a Dutch oven pot (or large pot) with non-stick cooking spray.
Place first 10 ingredients in a Dutch oven pot (or large pot).
Bring to a boil. Simmer for 30 minutes, then remove from heat.
Remove bay leaf.
Place 1/2 soup in blender. Blend until smooth.
Return blended portion to pot. Return to low heat.
Add shrimp and half-and-half to pot. Stir.
Cook 5 minutes at low, or until shrimp is no longer opaque.
Remove from heat, and serve.