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Photo: John Autry; Styling: Leigh Ann Ross Photo by: Photo: John Autry; Styling: Leigh Ann Ross

Quick Shrimp Chowder

Cooking Light JUNE 2011

  • Yield: 4 servings (serving size: 1 1/4 cups)
  • Total:20 Minutes


  • 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


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.

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

Nutritional Information

Amount per serving
  • Calories: 258
  • Fat: 12.9g
  • Saturated fat: 5.5g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 1.4g
  • Protein: 24.3g
  • Carbohydrate: 9.9g
  • Fiber: 1.1g
  • Cholesterol: 200mg
  • Iron: 3.1mg
  • Sodium: 478mg
  • Calcium: 88mg

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Quick Shrimp Chowder recipe