QUICK SHRIMP CHOWDER
This is from Cooking Light (June 2011, pg 86) with changes that were suggested by multiple reviewers. I've intended on making this for years now, but my husband isn't a big fan of fish and seafood. So the magazine clipping kept getting put aside. But I want to post the recipe so it's available when I finally have a chance to...
Provided by Vickie Parks
Categories Chowders
Time 30m
Number Of Ingredients 13
Steps:
- 1. Melt butter in a large skillet. Add shrimp and sear about 3 minutes on both sides. Transfer shrimp to a plate. Wipe skillet clean with a paper towel and set it aside (to use in a later step).
- 2. Pour broth into a glass container, and heat in microwave oven at MEDIUM-HIGH for 2 minutes. Stir thyme and black pepper into the broth. Pour broth mixture into a large saucepan over medium-high heat and let it simmer several minutes.
- 3. Meanwhile, heat oil to the skillet over medium-high heat, and swirl to coat skillet. Add carrot, onion, and celery, and sauté for 3 minutes or until vegetables are tender. Add flour and whisk until well blended.
- 4. Add corn, shrimp and carrot mixture to the broth, stirring well. Cover saucepan, and let it simmer for 5 minutes. Stir in the cream and red pepper flakes, cover, and simmer 4 minutes more.
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