Easy Shrimp Chowder for One
7
Points®
Total time: 33 min • Prep: 15 min • Cook: 18 min • Serves: 1 • Difficulty: Easy
Do you know your chowders? Unlike New England or Boston creamy chowders, Manhattan chowder is tomato-based and has no cream. This smoky New England-style chowder uses a milk-and-flour white sauce to lend silkiness and body in place of the usual heavy cream, and relies on shrimp in place of the classic clams. It's a delicious soup to show off a bumper crop of fresh summer sweet corn, but when corn is not in season, thawed frozen kernels will do just fine. Oyster crackers are the traditional chowder topper just before serving, but no need to gild this lily.
Ingredients
Cooking spray
2 spray(s)
Red bell pepper(s)
0.25 cup(s)
Frozen corn kernels
0.25 cup(s)
Uncooked scallion(s)
1 medium
Fat free skim milk
0.5 cup(s)
All-purpose flour
1 tsp
Uncooked shrimp
3 oz
Fresh thyme
0.25 tsp
Table salt
1 pinch(es)
Hot sauce
1 splash(es)
Crisp cooked bacon
2 slice(s)
Instructions
1
Coat a small saucepan with cooking spray and set over medium heat. Add bell pepper, corn, and scallion; cook, stirring, until vegetables start to soften, 2 minutes.
2
Combine milk and flour in a cup; stir into saucepan. Bring to a boil over medium-high heat; stir in shrimp and thyme. Reduce heat to medium low; simmer until slightly thickened and shrimp are cooked, about 2 minutes. Season with salt and hot sauce; sprinkle with crumbled bacon and additional scallions, if desired.
3
Makes 1 serving.
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