Wednesday, July 24, 2013

Broccoli and Shrimp Chowder

1 medium uncooked Yukon gold potatoes, peeled and diced   
2 cups uncooked broccoli, florets   
1 medium uncooked shallot, minced   
2 cups fat free chicken broth   
1/4 tsp dried thyme   
1/2 pounds cooked shrimp, peeled (medium size)   
1/2 cup fat free sour cream   
1/2 cup fat free skim milk   
1/4 tsp table salt   
1/4 tsp black pepper

  1. In a medium-size pot, combine potato, broccoli, shallot, broth and thyme; bring to a boil, partially cover pot and cook until vegetables are tender, about 15 minutes.
  2. Pour soup into blender and purée in batches careful not to splatter hot liquid; return soup to pot. (Or puree soup in pot using an immersion blender.)
  3. Add remaining ingredients to pot; reduce heat to low and simmer until hot, about 3 minutes. (Do not allow to boil.)

Prep Time:  10 Minutes
Cook Time:  18 Minutes
Serves 4 - Yields about 1 cup per serving.

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