Photo of Broccoli and shrimp chowder by WW

Broccoli and shrimp chowder

Total Time
28 min
10 min
18 min
Brimming with delicious nutrition, this elegant soup may be served hot or chilled by the cup as a first course or by the bowl as an entrée that would be perfectly rounded out with a crunchy mixed green salad to make it a lovely meal. Substitute cooked crawfish tail meat for the shrimp for a change of pace, or leave out the shellfish altogether and swap the chicken broth for vegetable broth to make this vegetarian. Try this soup with cauliflower, which comes in many colorful shades these days, or try charteuse-colored Romanesco, a cousin of broccoli with pointy-tipped florets.


Uncooked Yukon gold potato

1 medium, peeled and diced


2 cup(s), chopped, florets


1 medium, minced

Fat free chicken broth

2 cup(s)

Dried thyme

¼ tsp

Cooked frozen 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.