Broccoli and Shrimp Chowder

Total Time
28 min
10 min
18 min
Served hot or chilled, this main-course soup makes a delicious meal. Leave out the shrimp for a tasty appetizer.


uncooked Yukon gold potato(es)

1 medium, peeled and diced

uncooked broccoli

2 cup(s), florets

uncooked shallot(s)

1 medium, minced

fat free chicken broth

2 cup(s)

dried thyme

¼ tsp

cooked shrimp

½ pound(s), peeled (medium size)

fat free sour cream

½ cup(s)

fat free skim milk

½ cup(s)

table salt

¼ tsp

black pepper

¼ tsp


  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. 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.)
  2. Add remaining ingredients to pot; reduce heat to low and simmer until hot, about 3 minutes. (Do not allow to boil.) Yields about 1 cup per serving.

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