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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 1 |
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We've streamined this recipe for Shrimp Chowder with canned shrimp. 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 |
Directions:
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.
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