quick shrimp chowder
(1 RATING)
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.
No Image
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 tablespoons unsalted butter
- 1 pound medium shrimp, peeled and deveined
- 4 cups - organic vegetable broth
- 1 tablespoon fresh thyme, minced
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup - chopped carrot
- 1/2 cup - chopped onion
- 1/2 cup - chopped celery
- 1/4 cup - all-purpose flour
- 1 cup - corn
- 2/3 cup - light cream (or half & half)
- 1/4 teaspoon red pepper flakes
How To Make quick shrimp chowder
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Step 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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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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