Broccoli And Shrimp Chowder Recipes

BROCCOLI AND SHRIMP CHOWDER

Broccoli and Shrimp Chowder image

Served hot or chilled, this main-course soup makes a delicious meal. Leave out the shrimp for a tasty appetizer. POINTS® Value: 2

Provided by Cucina Casalingo

Categories Chowders

Time 28m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 10

Ingredients

1 medium yukon gold potato, peeled and diced (es)
2 cups broccoli, florets
1 shallot, minced (medium size)
2 cups fat-free chicken broth
1/4 teaspoon dried thyme
1/2 lb cooked shrimp, peeled (medium size)
1/2 cup nonfat sour cream
1/2 cup skim milk
1/4 teaspoon table salt
1/4 teaspoon black pepper

Steps:

In a medium-size pot, combine potato, broccoli, shallot, broth and thyme; bring to a boil, partially cover pot and cook until vegetables are tender, about 15 minutes.
Pour soup into blender and purée in batches careful not to splatter hot liquid; return soup to pot. (Or puree soup in pot using an immersion blender.).
Add remaining ingredients to pot; reduce heat to low and simmer until hot, about 3 minutes. (Do not allow to boil.).

Nutrition Facts : Calories 149.4, Fat 1.4, SaturatedFat 0.5, Cholesterol 114, Sodium 575.9, Carbohydrate 17.5, Fiber 1.9, Sugar 3.5, Protein 17

GREG'S BROCCOLI CHOWDER SOUP WITH FISH

Greg's Broccoli Chowder Soup With Fish image

My friend Greg would invite the gang over for a bowl of this quick and delicious soup which I am told came from another friend who found it in a Campbell Recipe Book.

Provided by karen in tbay

Categories Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons margarine
1 cup sliced celery
1 cup chopped onion
2 minced garlic cloves
1/4 cup white wine (optional)
1 (10 ounce) can condensed cream of broccoli soup
1 (10 ounce) can condensed cream of chicken soup or 1 (10 ounce) can celery soup
2 cups milk
1 lb fish, cut into 1-inch cubes (firm whitefish)
2 tablespoons diced pimentos or 2 tablespoons red peppers
1 dash cayenne

Steps:

Melt margarine, add celery, onion and garlic. Cook til soft.
Add rest of ingredients and heat to boil, reduce temp and cook til fish is done. Enjoy.

Nutrition Facts : Calories 241.2, Fat 17.2, SaturatedFat 5.4, Cholesterol 22.8, Sodium 646.3, Carbohydrate 16.4, Fiber 1.1, Sugar 2.8, Protein 6.5

BROCCOLI CHOWDER

Broccoli Chowder image

Sue Call of Beech Grove, Indiana serves this comforting soup on chilly stay-at-home evenings. Nutmeg seasons the light creamy broth that's chock-full of tender broccoli florets and diced potatoes.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 11

Ingredients

3 cups fresh broccoli florets
2 cups diced peeled potatoes
2 cups water
1/3 cup sliced green onions
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter
3 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
2 cups whole milk
1/2 cup shredded cheddar cheese

Steps:

In a large saucepan, combine the first 6 ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until vegetables are tender., Meanwhile, in another saucepan, melt butter. Stir in flour and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into vegetable mixture; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 200 calories, Fat 11g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 561mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.

SHRIMP CHOWDER

Shrimp Chowder image

I simmer my rich and creamy shrimp soup in the slow cooker. Because the chowder is ready in less than four hours, it can be prepared in the afternoon and served to dinner guests that night. -Will Zunio, Gretna, Louisiana

Provided by Taste of Home

Categories Dinner Lunch

Time 3h45m

Yield 12 servings (3 quarts).

Number Of Ingredients 10

Ingredients

1/2 cup chopped onion
2 teaspoons butter
2 cans (12 ounces each) evaporated milk
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (7 ounces) white or shoepeg corn, drained
1 teaspoon Creole seasoning
1/2 teaspoon garlic powder
2 pounds peeled and deveined cooked small shrimp
3 ounces cream cheese, cubed

Steps:

In a small skillet, saute onion in butter until tender. In a 5-qt. slow cooker, combine the onion, milk, soups, corn, Creole seasoning and garlic powder. , Cover and cook on low for 3 hours. Stir in shrimp and cream cheese. Cook 30 minutes longer or until shrimp are heated through and cheese is melted. Stir to blend.

Nutrition Facts : Calories 202 calories, Fat 8g fat (4g saturated fat), Cholesterol 169mg cholesterol, Sodium 745mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.

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