Simple Shrimp Chowder

Name: Simple Shrimp Chowder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 cups.
Ingredients: 1/2 cup each chopped onion, celery, carrot and sweet red pepper; 1/4 cup butter, cubed; 1/4 cup all-purpose flour; 2 cups 2% milk; 1/2 pound cooked small shrimp, peeled and deveined; 1 can (14-1/2 ounces) diced potatoes, drained; 1 cup vegetable broth; 1 cup frozen corn, thawed; 2 teaspoons seafood seasoning; 1/2 teaspoon dried thyme

Shrimp fans will be bowled over by our Test Kitchen’s tasty take on chowder. The creamy broth is chock-full of vegetables. Chop up leftover cooked potatoes or use canned ones.

Ingredients

1/2 cup each chopped onion, celery, carrot and sweet red pepper
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups 2% milk
1/2 pound cooked small shrimp, peeled and deveined
1 can (14-1/2 ounces) diced potatoes, drained
1 cup vegetable broth
1 cup frozen corn, thawed
2 teaspoons seafood seasoning
1/2 teaspoon dried thyme

Directions

In a large saucepan, saute the onion, celery, carrot and red pepper in butter for 5 minutes or until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the shrimp, potatoes, broth, corn, seafood seasoning and thyme. Reduce heat; cover and simmer for 10 minutes or until heated through.

Nutrition Facts

1 cup: 268 calories, 12g fat (7g saturated fat), 120mg cholesterol, 901mg sodium, 25g carbohydrate (7g sugars, 2g fiber), 16g protein. Diabetic Exchanges: 1-1/2 lean meat, 1 starch, 1 reduced-fat milk.

Originally published as Shrimp Chowder in Cooking for 2 Fall 2006

Reviews

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Average Rating:

nannaboo

Jan 11, 2015

Soup was perfect, husband loved it. Had to use plain soy milk, dairy allergy, used fresh potatoes, and cream corn, all I had. Thick, creamy and seasonings were perfect. Will be on our regular Sunday night soup menu.