This was tasty. We did need to add a decent amount of salt and pepper. Also the description lists to add 2 cups of water... i don't think it needed it. Because I wasn't sure if it was a typo I added 1 cup of water and the chowder ended up more soup like and not very thick. We will make this again but may add some extra spices and will not add the 2 cups of water. I think larger shrimp chopped up would be better, but for the sake of time the canned shrimp is nice.
Photo: Kate Sears, Food Styling: Paul Grimes
More From Allyou
Amount per serving
- Calories: 240
- Fat: 8g
- Saturated fat: 3g
- Protein: 11g
- Carbohydrate: 34g
- Fiber: 3g
- Cholesterol: 84mg
- Sodium: 923mg
- 1 tablespoon vegetable oil
- 1 medium onion, chopped (about 1 cup)
- 2 ribs celery, chopped (about 1 cup)
- 3 tablespoons all-purpose flour
- 3 baking potatoes (about 6 oz. each), chopped into 1/2-inch dice
- 1 8-oz. bottle clam juice
- 1 cup low-sodium chicken broth
- 1/2 cup half-and-half
- 1 4-oz. can tiny shrimp, not drained
- Salt and pepper
- 1. In a large pot, warm oil over medium heat. Add onion and celery and cook, stirring, until soft, about 5 minutes. Sprinkle flour over vegetables and sauté for 1 minute.
- 2. Stir in potatoes, clam juice, broth and 2 cups of water. Bring just to a boil, reduce heat to medium-low and cook until potatoes are tender, about 12 minutes.
- 3. Stir in half-and-half and shrimp and cook until heated through, about 5 minutes. Season with salt and pepper and serve hot.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Soups/Stews