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Quick Shrimp Chowder

Photo: John Autry; Styling: Leigh Ann Ross
Total time 20 mins
Yield 4 servings (serving size: 1 1/4 cups)

Ingredients

  • 2 cups organic vegetable broth
  • 2 teaspoons minced fresh thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1/2 cup prechopped carrot
  • 1/2 cup prechopped onion
  • 1/4 cup prechopped celery
  • 2 tablespoons all-purpose flour
  • 1 pound medium peeled and deveined shrimp
  • 1/3 cup heavy whipping cream

Nutrition Information

  • calories 258
  • fat 12.9 g
  • satfat 5.5 g
  • monofat 4.9 g
  • polyfat 1.4 g
  • protein 24.3 g
  • carbohydrate 9.9 g
  • fiber 1.1 g
  • cholesterol 200 mg
  • iron 3.1 mg
  • sodium 478 mg
  • calcium 88 mg

How to Make It

  1. Pour broth into a 2-cup glass measure. Microwave at MEDIUM-HIGH 1 minute.

  2. Combine broth, thyme, and black pepper in a large saucepan over medium-high heat, and simmer.

  3. Heat a medium skillet over medium-high heat. Add oil to pan; swirl to coat. Add carrot, onion, and celery; sauté for 3 minutes or until tender. Add flour, stirring with a whisk. Stir carrot mixture and shrimp into broth mixture; cover and simmer 5 minutes. Stir in cream; cover and simmer 4 minutes.

  4. Sustainable Choice: Be sure to buy U.S. wild-caught or farmed shrimp for the best sustainable option.