New England Chowder

Name: New England Chowder
Prep time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 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

Published: Jul 28, 2013

Yields:

Prep Time:

25 mins

Total Time:

45 mins

Cal/Serv:

425

Jump to recipe

Classic and comforting, a bowl of creamy seafood chowder is sure to please.

Advertisement - Continue Reading Below

Ingredients

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 cups corn kernels
1 tsp. fresh thyme leaves
1/4 tsp. smoked paprika
12 oz. deveined shrimp
1 cup reduced-fat milk
2 medium tomatoes
4 whole-grain dinner rolls

Directions

1. Step 1In 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.
2. Step 2With hand blender (or in batches in blender), purée mixture until smooth. Add corn, thyme, paprika, and 1/4 teaspoon pepper. Heat to simmering on medium. Simmer 5 minutes, stirring.
3. Step 3To 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.