Shrimp Chowder

Spring weather fluctuates in Michigan. We have many chilly April days. So, making a pot of soup is not out of the question in my kitchen.  I was inspired by a recipe I found in Cooking Light magazine and prepared this delicious chowder in my Staub pot.

This chowder is not a thick soup, like I have made in the past.  But, it was equally delicious.  Gather these ingredients.  2 cups vegetable broth, 1 teaspoon dried thyme, black pepper, 2 Tablespoons margarine, 1/2 cup chopped carrots, 1/2 cup chopped white onion, 1/2 cup chopped celery, 2 tablespoons flour, 3/4 bag of cooked shrimp, 1 cup half and half, 1/2 cup shredded Swiss cheese

Prepare the broth.  Combine broth, thyme, pepper.

In the cooking pot, saute carrots, onion, and celery. Add flour and cook out for 1 minute.  Add shrimp, and then the broth.  Heat to simmer.  Add half and half and continue to cook until the chowder is hot. Season with parsley flakes when serving.

Serve with a side salad or crusty bread.

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