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.