Shrimp Chowder

Name: Shrimp Chowder
Ingredients: 1 tablespoon vegetable oil; 1 medium onion, chopped (about 1 cup); 2 ribs celery, chopped (about 1 cup); 3 tablespoons all-purpose flour; 3 baking potatoes (about 6 oz. each), chopped into 1/2-inch dice; 1 8-oz. bottle clam juice; 1 cup low-sodium chicken broth; 1/2 cup half-and-half; 1 4-oz. can tiny shrimp, not drained; Salt and pepper

10 ingredients

3 steps

Ingredients

1 tablespoon vegetable oil
1 medium onion, chopped (about 1 cup)
2 ribs celery, chopped (about 1 cup)
3 tablespoons all-purpose flour
3 baking potatoes (about 6 oz. each), chopped into 1/2-inch dice
1 8-oz. bottle clam juice
1 cup low-sodium chicken broth
1/2 cup half-and-half
1 4-oz. can tiny shrimp, not drained
Salt and pepper

Directions

1

In a large pot, warm oil over medium heat. Add onion and celery and cook, stirring, until soft, about 5 minutes. Sprinkle flour over vegetables and saute for 1 minute.
2

Stir in potatoes, clam juice, broth and 2 cups of water. Bring just to a boil, reduce heat to medium-low and cook until potatoes are tender, about 12 minutes.
3

Stir in half-and-half and shrimp and cook until heated through, about 5 minutes. Season with salt and pepper and serve hot.