Shrimp and Vegetable Chowder
This satisfying and delicious chowder is filled with chopped shrimp and a host
of vegetables—including the unusual addition of diced sweet potatoes.
1 tablespoon Extra Virgin Olive Oil
1/2 cup chopped onion
2 tablespoon flour
1 1/4 cups canned chicken broth diluted with 11/4 cups water, or 2 1/2 cups
homemade chicken broth
1/2 pound sweet potatoes, peeled and diced
1 cup small broccoli florets
1 large red bell pepper, diced
1 teaspoon thyme
1/4 teaspoon black pepper
1/2 pound shrimp, shelled, deveined, and coarsely chopped
1 cup low-fat (1%) milk
2 teaspoon fresh lemon juice
1/8 teaspoon cayenne pepper
In medium saucepan, heat oil over medium-high heat. Add onion and cook,
stirring, until softened, 1 to 2 minutes. Add flour and cook, stirring, until
flour is no longer visible, about 30 seconds.
Add diluted broth and sweet potatoes, cover and bring to a
boil over high heat. Reduce heat to low and simmer until sweet potatoes are just
tender, about 3 minutes.
With slotted spoon, transfer about half the sweet potatoes to
shallow bowl and lightly mash with a fork. Return mashed potatoes to pan.
Add broccoli, bell pepper, thyme and black pepper, and return
mixture to a boil over medium-high heat. Add shrimp and milk, and cook, stirring
gently, until shrimp are just cooked through, 1 to 2 minutes.
Remove from heat and stir in lemon juice and cayenne. Serve