Shrimp Chowder

Photo: Kate Sears, Food Styling: Paul Grimes

We've streamined this recipe for Shrimp Chowder with canned shrimp.

Yield: Serves 4
Cost per Serving: $.99
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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 240
  • Fat: 8g
  • Saturated fat: 3g
  • Protein: 11g
  • Carbohydrate: 34g
  • Fiber: 3g
  • Cholesterol: 84mg
  • Sodium: 923mg

Ingredients

  • 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

Preparation

  1. 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. 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. 3. Stir in half-and-half and shrimp and cook until heated through, about 5 minutes. Season with salt and pepper and serve hot.
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