quick shrimp chowder
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This is from Cooking Light (June 2011, pg 86) with changes that were suggested by multiple reviewers. I've intended on making this for years now, but my husband isn't a big fan of fish and seafood. So the magazine clipping kept getting put aside. But I want to post the recipe so it's available when I finally have a chance to make it. The recipe was highly rated, and the changes suggested sound like great additions to the original recipe.
yield
4 serving(s)
prep time
10 Min
cook time
20 Min
method
Stove Top
Ingredients For quick shrimp chowder
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2 Tbspunsalted butter
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1 lbmedium shrimp, peeled and deveined
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4 cupsorganic vegetable broth
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1 Tbspfresh thyme, minced
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1 tspblack pepper
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1 Tbspolive oil
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1 cupchopped carrot
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1/2 cupchopped onion
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1/2 cupchopped celery
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1/4 cupall-purpose flour
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1 cupcorn
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2/3 cuplight cream (or half & half)
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1/4 tspred pepper flakes
How To Make quick shrimp chowder
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1Melt butter in a large skillet. Add shrimp and sear about 3 minutes on both sides. Transfer shrimp to a plate. Wipe skillet clean with a paper towel and set it aside (to use in a later step).
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2Pour broth into a glass container, and heat in microwave oven at MEDIUM-HIGH for 2 minutes. Stir thyme and black pepper into the broth. Pour broth mixture into a large saucepan over medium-high heat and let it simmer several minutes.
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3Meanwhile, heat oil to the skillet over medium-high heat, and swirl to coat skillet. Add carrot, onion, and celery, and sauté for 3 minutes or until vegetables are tender. Add flour and whisk until well blended.
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4Add corn, shrimp and carrot mixture to the broth, stirring well. Cover saucepan, and let it simmer for 5 minutes. Stir in the cream and red pepper flakes, cover, and simmer 4 minutes more.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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