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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Shrimp fans will be bowled over by our Test Kitchenâs 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 king arthur unbleached 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:
1. 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.
2. Add the shrimp, potatoes, broth, corn, seafood seasoning and thyme. Reduce heat; cover and simmer for 10 minutes or until heated through. Yield: 5 cups.
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