Shrimp Chowder with Dill
- Total Time
Add 3 cups frozen corn kernels to the soup when you add the chicken broth.
uncooked shrimp1 pound(s), peeled and deveined, shells reserved
canola oil2 tsp
uncooked onion(s)1 large, chopped
all-purpose flour1 Tbsp
canned diced tomatoes14 ½ oz, fire-roasted variety
uncooked potato(es)4 small, Yukon Golds, peeled and diced
uncooked celery2 rib(s), medium, with leaves, chopped
black pepper¼ tsp
reduced-sodium chicken broth8 cup(s)
fat-free half-and-half½ cup(s)
cooked turkey bacon3 slice(s), crumbled
dill2 Tbsp, fresh, chopped
- Put the shrimp shells on a square of cheesecloth. Gather the ends of the cloth and tie them together with a length of kitchen twine. Refrigerate the shrimp and set the shells aside.
- Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour over the onion and cook, stirring constantly, 2 minutes longer.
- Transfer the onion to a 5- or 6-quart slow cooker. Add the package of shrimp shells, the tomatoes, potatoes, celery, pepper, and broth. Cover and cook until the vegetables are fork-tender, 4 – 5 hours on high or 8 – 10 hours on low.
- About 20 minutes before the cooking time is up, remove and discard the shrimp shell package and stir in the shrimp. Cover and cook on high until the shrimp are just opaque in the center, about 15 minutes. Stir in the half-and-half and cook 5 minutes longer.
- Ladle the chowder evenly into 6 bowls and sprinkle evenly with the turkey bacon and dill. Yields about 2 cups per serving.