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extra-virgin olive oil onion celery potato lower clam juice corn kernels thyme paprika shrimp milk tomatoes rolls
Viewed: 35 - Published at: 5 years agoIngredients
- 2 tbsp. Extra virgin olive oil
- 1 medium onion
- 2 stalk celery
- 1 large russet potato
- 1 qt. lower-sodium chicken broth
- 2 bottle clam juice
- 2 c. corn kernels
- 1 tsp. fresh thyme leaves
- 1/4 tsp. smoked paprika
- 12 oz. deveined shrimp
- 1 c. reduced-fat milk
- 2 medium tomatoes
- 4 whole-grain dinner rolls
Method
- In 6-quart saucepot, heat oil on medium.
- Add onion, celery, and potato.
- Cook 5 minutes, stirring.
- Add broth and clam juice.
- Heat to boiling on high.
- Cover partially; boil 10 to 15 minutes or until potato is very tender, stirring often.
- With hand blender (or in batches in blender), puree mixture until smooth.
- Add corn, thyme, paprika, and 1/4 teaspoon pepper.
- Heat to simmering on medium.
- Simmer 5 minutes, stirring.
- To pot, add shrimp and milk.
- Cook 3 to 5 minutes or until shrimp just turn opaque, stirring occasionally.
- Divide chowder among 4 bowls.
- Top each with tomato; garnish with thyme.
- Serve with whole-grain rolls.
