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Shrimp Chowder


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 ½" slices

3 cups frozen corn

2 cups frozen peas

2 cups light coconut milk or plain yogurt

6 tablespoons Benefiber®*

Freshly ground black pepper to taste

Chopped cilantro or flat parsley for garnish (optional)


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

*The maximum daily intake of Benefiber for adults is 5 tablespoons, for children 7-11 years of age 2.5 tablespoons. Ask your doctor before using with children 6 and under.