CREOLE SHRIMP CHOWDER

Creole Shrimp Chowder image

Spicy Creole seasoning and cream cheese give this easy-to-make shrimp chowder its distinctive flavor and creaminess.

Provided by My Food and Family

Time 1h20m

Yield 6 servings, 1 cup each

Number Of Ingredients 11

Ingredients

1/2 lb. uncooked deveined large shrimp with shells and tails left on
2 cans (14.5 oz. each) fat-free reduced-sodium chicken broth
1/2 cup water
1 large onion, peeled, quartered
3 stalks celery, quartered
3 sprigs fresh thyme
1/3 cup KRAFT Tuscan House Italian Dressing
1/4 cup flour
1 can (14.5 oz.) no-salt-added diced tomatoes, drained
1-1/2 tsp. Creole seasoning
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

Steps:

Peel shrimp; place shells in Dutch oven or stockpot. Coarsely chop shrimp; refrigerate until ready to use. Add broth, water, onions, celery and thyme to Dutch oven. Bring to boil; cover. Simmer on medium-low heat 30 min. Strain into medium bowl; discard strained solids. Reserved strained broth for later use.
Heat dressing in Dutch oven. Whisk in flour; cook and stir 3 min. or until lightly browned. Gradually whisk in strained broth until blended. Add tomatoes and Creole seasoning; mix well. Bring to boil on medium-high heat, stirring frequently; simmer on medium-low heat 20 min. or until thickened, stirring occasionally.
Add shrimp and cream cheese; cook on medium-low heat 5 min. or until cream cheese is completely melted and shrimp are done, stirring occasionally.

Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 870 mg, Carbohydrate 8 g, Fiber 1 g, Sugar 3 g, Protein 9 g