Photo of Broccoli and shrimp chowder by WW

Broccoli and shrimp chowder

3
2
1
SmartPoints® value per serving
Total Time
28 min
Prep
10 min
Cook
18 min
Serves
4
Difficulty
Easy
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.

Ingredients

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

Instructions

  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.