Low FODMAP Shrimp & Corn Chowder

Name: Low FODMAP Shrimp & Corn Chowder
Total time: 40 min
Ingredients: 2 fresh cobs of sweet corn; 2 tablespoons Onion-Infused Oil, (made with olive oil, or purchased equivalent); ½ cup (32 g) chopped scallions, (green parts only); 6 cups (1.4 L) Low FODMAP Vegetable Broth; 12 ounces (340 g) Yukon Gold, (yellow-skinned or red-skinned waxy potatoes, diced); 4 plum tomatoes, (cored and chopped); 1 carrot, (trimmed and scrubbed, cut in half crosswise); ½ stalk celery, (cut in half crosswise); 1 tablespoon minced fresh basil, (plus extra); Kosher salt; Freshly ground black pepper; ½ pound (225 g) raw shrimp (peeled and deveined); ½ medium zucchini, (trimmed and diced)

www.fodmapeveryday.com

Our Low FODMAP Shrimp & Corn Chowder takes advantage of late summer zucchini, corn & tomatoes. Shrimp adds protein. Make this soup in less than an hour!

View full recipe on www.fodmapeveryday.com

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Ingredients

2 fresh cobs of sweet corn
2 tablespoons Onion-Infused Oil, (made with olive oil, or purchased equivalent)
½ cup (32 g) chopped scallions, (green parts only)
6 cups (1.4 L) Low FODMAP Vegetable Broth
12 ounces (340 g) Yukon Gold, (yellow-skinned or red-skinned waxy potatoes, diced)
4 plum tomatoes, (cored and chopped)
1 carrot, (trimmed and scrubbed, cut in half crosswise)
½ stalk celery, (cut in half crosswise)
1 tablespoon minced fresh basil, (plus extra)
Kosher salt
Freshly ground black pepper
½ pound (225 g) raw shrimp (peeled and deveined)
½ medium zucchini, (trimmed and diced)