Summer is here, and I’ve been spending it relaxing in the back yard watching the birds bathe in the pond and gobbling up books. I’m mostly reading about feminist topics, which has been really good for me. I’m growing and learning in brand new ways, and it’s beautiful. I’ve also joined a feminist book club, and am meeting some truly amazing women. We're off to a great start.
This past Sunday I made this chowder with a few changes. I used homemade chicken broth instead of veggie (we had some in the freezer). I added mushrooms, bell peppers, and a jalapeño. I used dried thyme, and added some cumin and chili powder to the finished product. I think next time I’ll add some corn.
Ingredients
2 cups organic vegetable broth
2 teaspoons minced fresh thyme
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
1/2 cup prechopped carrot
1/2 cup prechopped onion
1/4 cup prechopped celery
2 tablespoons all-purpose flour
1 pound medium peeled and deveined shrimp
1/3 cup heavy whipping cream
Preparation
1. Pour broth into a 2-cup glass measure. Microwave at MEDIUM-HIGH 1 minute.
2. Combine broth, thyme, and black pepper in a large saucepan over medium-high heat, and simmer.
3. Heat a medium skillet over medium-high heat. Add oil to pan; swirl to coat. Add carrot, onion, and celery; sauté for 3 minutes or until tender. Add flour, stirring with a whisk. Stir carrot mixture and shrimp into broth mixture; cover and simmer 5 minutes. Stir in cream; cover and simmer 4 minutes.
The partner and the brother said they loved this.
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