Shrimp Chowder
Ingredients:
1 tablespoon olive oil
1 onion, diced
2 stalks celery, diced
1 carrot, diced
2 cloves garlic, minced
4 cups chicken or seafood broth
1 can (14 ounces) diced tomatoes
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
Salt and pepper to taste
1 pound shrimp, peeled and deveined
1 cup heavy cream
2 tablespoons chopped fresh parsley, for garnish
Directions:
In a large pot, heat olive oil over medium heat. Add onion, celery, and carrot. Cook until vegetables are softened, about 5 minutes.
Add garlic and cook for an additional minute.
Pour in chicken or seafood broth and diced tomatoes. Stir in dried thyme, dried parsley, paprika, and cayenne pepper. Season with salt and pepper to taste.
Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
Add shrimp to the pot and cook until pink and opaque, about 3-4 minutes.
Stir in heavy cream and cook for an additional 2 minutes.
Taste and adjust seasoning if needed.
Serve hot, garnished with chopped fresh parsley.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 320 kcal | Servings: 4 servings