Broccoli and Shrimp Chowder
- Total Time
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 broccoli2 cup(s), florets
uncooked shallot(s)1 medium, minced
fat free chicken broth2 cup(s)
dried thyme¼ tsp
cooked shrimp½ pound(s), peeled (medium size)
fat free sour cream½ cup(s)
fat free skim milk½ cup(s)
table salt¼ tsp
black pepper¼ tsp
- 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.)
- 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.