Last Updated on November 3, 2024 by Arif Chowdhury
Listen up, fellow food enthusiasts! You wouldn’t believe what happened when I accidentally dumped some Kalamata olives into my classic New England shrimp chowder last winter.
What started as a kitchen mishap turned into a culinary revelation that I absolutely have to share with you today.
Why This Recipe Is a Game-Changer
Holy smokes, did you know that shrimp is practically a weight-loss superhero? With just 84 calories per 3-ounce serving, these little crescents of the sea pack a whopping 20 grams of protein!
And get this – studies show that people who include seafood in their diet twice a week are 2.7 times more likely to maintain their weight loss goals.
The Mediterranean Magic
What makes this recipe stand out from your grandma’s chowder is the Mediterranean flair we’re throwing in.
Sun-dried tomatoes (which, fun fact, contain 12 times the lycopene of fresh tomatoes) and salty feta cheese create this mind-blowing flavor explosion that’ll make you forget you’re eating something healthy.
Let’s Get Cooking: The Recipe
Ingredients
For 6 generous servings:
- 1 lb large shrimp, peeled and deveined
- 6 slices turkey bacon (regular bacon works too, but we’re keeping it lighter)
- 1 onion, diced
- 3 celery stalks, chopped
- 2 medium potatoes, cubed
- 2 cups corn kernels
- 1/2 cup sun-dried tomatoes, chopped
- 1/3 cup Kalamata olives, pitted and halved
- 3 garlic cloves, minced
- 4 cups seafood stock
- 1 cup low-fat half-and-half
- 2 tablespoons fresh thyme
- 1/2 cup crumbled feta cheese
- Salt and pepper to taste
- 2 tablespoons olive oil
The Magic Method
- First things first – grab your largest pot. You’re gonna need it!
- Crisp up that turkey bacon until it’s looking irresistible (about 5-7 minutes). Remove it and try not to eat it all while cooking (I always fail at this part). Crumble once cooled.
- In the same pot (hello, flavor town!), sauté onions and celery until they’re soft and translucent. Add garlic and do your happy dance while that aroma fills your kitchen.
- Toss in those potatoes and let them hang out for about 5 minutes, stirring occasionally.
- Pour in the seafood stock and bring everything to a gentle boil. Reduce heat and let it simmer until potatoes are tender (about 15 minutes).
- Add corn, sun-dried tomatoes, and olives. Let this party simmer for another 5 minutes.
- Here comes the creamy goodness – stir in the half-and-half and fresh thyme.
- Final step (and the best part): Add those gorgeous shrimp and cook just until they turn pink (about 3-4 minutes). Don’t overcook them, or they’ll get tough!
- Turn off the heat and fold in the crumbled bacon and feta cheese.
Pro Tips from My Kitchen Disasters
- Don’t even think about using pre-cooked shrimp. Trust me, I learned this the hard way.
- If the chowder’s too thick, splash in some extra stock. Too thin? Let it simmer a bit longer.
- Make sure to taste before adding salt – the olives and feta bring plenty of saltiness to the party.
Storage Shenanigans
This chowder actually tastes even better the next day (if you can resist eating it all in one sitting). It’ll keep in your fridge for up to 3 days, but I’ve never seen it last that long in my house!
The Bottom Line
At around 385 calories per serving, this isn’t your typical heavy cream-laden chowder. It’s a lighter, Mediterranean-inspired version that still hits all those comfort food notes we crave.
Plus, research suggests that Mediterranean-style diets can lead to 5-10% more weight loss compared to standard low-fat diets.
Look, I’m not saying this recipe will change your life, but my neighbor Betty hasn’t stopped asking for it since I brought it to last month’s potluck. And if that’s not a seal of approval, I don’t know what is!