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Southwest Shrimp and Corn Chowder

Seafood alternatives: crabmeat, surimi crab, clams, scallops

A chunky and piquant soup with the flair of the Southwest. Crisp tortilla chips and an avocado and Boston lettuce salad are tasty accompaniments.

Ingredients:

• 1 tablespoon minced fresh garlic
• 1 teaspoon salad oil
• 1 1/4 cups clam juice or fish stock (see Tip #5)
• 1 cup vegetable juice or tomato juice
• 1 package (16 oz.) frozen corn kernels
• 1 can (28 oz.) tomatoes with liquid, coarsely chopped
• 1 can (4 oz.) chopped green chilies
• 1 to 2 fresh or canned jalapeno chilies, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 8 large stuffed green olives, sliced
• 1 1/4 cups minced green onions (about 8 onions)
• 1 to 1 1/4 pounds large (21 to 25 per pound) shrimp, peeled and deveined
• 4 to 6 tablespoons chopped fresh cilantro leaves
• 1 1/2 cups plain lowfat yogurt or lowfat sour cream (optional)

Cooking Instructions:

In a 3 1/2 to 5-quart pan over medium heat, stir garlic in oil until garlic is tender, about 3 minutes. Add clam juice, vegetable juice, corn, tomatoes, chilies, salt and pepper and bring to a boil over high heat; reduce heat and simmer, uncovered, 5 minutes. Stir in olives, onions and shrimp and simmer until shrimp is completely pink on outside and just opaque in center (cut to test), about 2 minutes. Do not overcook as shrimp will continue to cook as soup stands. Ladle soup into bowls and sprinkle with cilantro. Pass yogurt to add to taste.

Makes about 8 cups, serves 6

Per serving: 206 cal./20 g prot./28 g carbo./.5 g sat./.9 g mono./1 g poly./.2 g om-3/116 mg chol./1357 mg sdm.