Rockin' Roasted Shrimp & Asparagus Corn Chowder

Ingredients

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Shrimp

  Crustaceans, mixed species, raw

  12 oz or 340g

• Asparagus

  Raw

  20 spear, large or 400g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Russet potatoes

  Flesh and skin, raw

  1 Potato medium or 213g

• Canned milk

  Evaporated, without added vitamin a and vitamin d

  1 cup or 252g

• Corn

  Yellow, whole kernel, frozen, microwaved

  1 cup or 141g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ¾ cup, chopped or 75g

• Garlic

  Raw

  1 tsp or 3g

• Thyme

  Spices, dried

  ½ tsp, ground or 0.7g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat oven to 425 degrees
2. Clean asparagus ends. Place asparagus spears and raw shrimp on a baking sheet lined with parchment
3. Spritz shrimp and asparagus with a light mist of non-stick spray and place pan in oven for about 6 minutes until shrimp are opaque and cooked through
4. Remove shrimp from pan and set aside. Flip asparagus over and cook for an additional 6 minutes
5. Remove asparagus from the oven and cut asparagus and shrimp into bite-sized pieces
6. In a large pot, cook bell peppers, scallions, corn and garlic over medium heat for 5 minutes
7. Add broth and potato and bring to a simmer. Cook for about 15 minutes or until potato begins to soften
8. Add milk, shrimp, asparagus, thyme and cayenne. Stir and continue to cook for 5 minutes
9. Season to taste with salt and pepper