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Shrimp and Veggie Lovers Chowder

1 pound cooked shrimp -- fresh or frozen
2 1/2 cups cubed peeled potatoes
2 cups whole kernel corn -- fresh or frozen
1 cup chopped peeled carrot
2 1/2 cups bite-sized broccoli pieces -- fresh or frozen
2 garlic cloves -- minced
2 1/2 cups low-sodium chicken broth
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper
2 cups milk
1 cup shredded sharp Cheddar cheese -- (use low fat if desired)


Combine potato, 1 cup of corn, carrot, garlic and chicken broth in a large Dutch oven or stew pot and bring to a boil. Reduce heat and simmer 20 minutes or until potato is tender. Stir frequently.


When cool enough to handle, transfer to a food processor and process to a smooth puree. Return puree to pot or Dutch oven and add remaining corn and broccoli. Cover and cook 10 minutes.


Combine flour, salt, and pepper in a small bowl and gradually add milk, stirring constantly until smooth. Stir into chowder. Add shrimp. Cook over medium heat for about 10 minutes or until chowder is thickened, stirring constantly.


Remove from heat and stir in cheese until melted.


This recipe yields 9 cups.



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