Shrimp And Veggie Lovers Chowder

Recipe Ingredients

1 lb	454g / 16oz	Cooked shrimp - fresh or frozen
2 1/2 cups	592ml	Cubed peeled potatoes
2 cups	125g / 4.4oz	Whole kernel corn - fresh or frozen
1 cup	110g / 3.9oz	Chopped peeled carrot
2 1/2 cups	365g / 12oz	Bite-sized broccoli pieces - fresh or frozen
2		Garlic cloves - minced
2 1/2 cups	592ml	Low-sodium chicken broth
3 tablespoons	45ml	Flour
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2 cups	474ml	Milk
1 cup	146g / 5.1oz	Shredded sharp Cheddar cheese - (use low fat
		If desired)

Recipe Instructions

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.

Source:
New York Seafood Council at http://www.nyseafood.org

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