You know.....like howdy. But we're cooking chowder so today it's chowdy. I really do crack myself up.
This is a recipe that I saw on the super cute blog Must Be the Waters. Not only is the blog super cute, but Maggie wore a super cute dress to the New Years Eve wedding that I just can't get over. Cuteness abounds.
This is one of this recipes that I just couldn't get out of my head. I was so curious. Could this work? Could this work with the changes it would need to be a little more point friendly? I was on a mission.
I should also be on a mission to stop chipping my dishes.
The end result was quite impressive. Good flavor, lots of spice, the perfect amount of chowdery comfort for this chilly chilly weekend. Did I mention it was easy? Because it's easy as pie. It's also got some heat to it....so be warned. It kind of made my nose run.
I do wish that I would have had access to fresh seafood. However, the canned shrimp didn't kill me, and the crab I found at my store claimed to be real and natural. Heck, it was expensive enough.
Jamaican Seafood Chowder
adapted from Must Be the Water(s)
1 small package of Red Beans and Rice (I used this one)
2 cups of fat free sour cream
3 cups of fat free milk
8 oz shrimp (I used canned)
8 oz crab meat
2 tbl jerk seasoning
10 slices of reduced fat pepper jack cheese, Sargento brand, chopped up
15 oz can of corn, drained
small can of green chilies, drained
1 tbl lime juice
In a large pot, prepare the red beans and rice according to package directions, omitting butter/oil. Add sour cream, milk, cheese. Heat, stirring until cheese melts. Do not bring to a boil.
Add corn, chilies, lime juice, stir until combined.
Serving size 1 cup (makes about 11 servings)
Points Plus 5
P.S. - We haven't been hit by the crazy-town winter weather yet....it's coming though. It's coming.