Broccoli and Shrimp Chowder |
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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 2 |
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Served hot or chilled, this main-course soup makes a delicious meal. Leave out the shrimp for a tasty appetizer. POINTS® Value: 2 Ingredients:
1 medium yukon gold potato, peeled and diced (es) |
2 cups broccoli, florets |
1 shallot, minced (medium size) |
2 cups fat-free chicken broth |
1/4 teaspoon dried thyme |
1/2 lb cooked shrimp, peeled (medium size) |
1/2 cup nonfat sour cream |
1/2 cup skim milk |
1/4 teaspoon table salt |
1/4 teaspoon black pepper |
Directions:
1. In a medium-size pot, combine potato, broccoli, shallot, broth and thyme; bring to a boil, partially cover pot and cook until vegetables are tender, about 15 minutes.
2. Pour soup into blender and purée in batches careful not to splatter hot liquid; return soup to pot. (Or puree soup in pot using an immersion blender.).
3. Add remaining ingredients to pot; reduce heat to low and simmer until hot, about 3 minutes. (Do not allow to boil.).
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