Pour broth into a 2-cup glass measure. Microwave at MEDIUM-HIGH 1 minute.
Combine broth, thyme, and black pepper in a large saucepan over medium-high heat, and simmer.
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.
With changes, this was delish. Because some other reviews said it was bland, I left out the thyme and added the spice - white jalapenos, cayenne pepper, and red pepper flakes. I also added corn. These changes made it awesome!! Next time, I would sear the shrimp on a skillet before adding, so they weren't just boiled shrimp.
Better than I thought. Does anyone find it strange that the photo of the soup seems to show diced red pepper but that isn't in the recipe? Anyway, I added it and it was good. I also used seafood stock - 32 oz. I should've read the reviews because I felt it could've used more seasoning. Next time, minced garlic and possibly some creole seasoning that another reviewer mentioned. But all in all, a successful, quick and easy dinner. Will make again.
Delicious soup! I will always double the recipe, except for still using just 1 lb shrimp, which was plenty. I used chicken broth and added cayenne and white pepper. I skipped step #1, and added the broth & spices directly into the dutch oven where I had sauteed the veggies.
I made some minor changes. I use shrimp with the tails. I boil the tail shells in the veg stock and it will add a richness in flavor. Just strain them out. I also add corn and a little cayenne pepper. Before putting the shrimp in I also use my blending stick and cream all the veggies down into more of a bisque. Use half and half to lighten it up.
I am now going on my 4th time cooking this. It is my husbands favorite!!
Yummy. I did make slight changes; added about 1/2 cup more carrots and 1/4 cup more celery, seared shrimp before adding to chowder (tip from an earlier reviewer), also added about 1/4 to 1/3 more veg. broth, added about 1/4 tsp. sea salt to sautéed veg. and another 1/4 tsp. low sodium season salt to chowder pot. Served with toasted French bread.
I made this for my family tonight. I didn't use prechopped veggies I just cut them up on my own but for such small quantities it really wasn't that time consuming. I made this with shrimp that was peeled and deveined and thawed the shrimp while I was chopping veggies and heating up the broth. I substituted low fat milk with about 1tbs corn starch because I did not have any cream. I did sautéed the shrimp in a little oil and garlic before adding to the soup and added 1 cup frozen corn and a dash of hot sauce and a little more broth so it was more of a soup. Everyone in the family liked it (2kids + husband) and it was quick. I served it with a side salad and bread rolls. I will make this again!
Great recipe! We added a bit of crushed red pepper to spice it up. I agree with previous reviewers to double the recipe. When doubled, it made two entree size servings, a second helping for my husband, and two lunch size left over portions. Will make again!
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