Spicy Quick Pepper Jack and Shrimp Chowder

Cream soups are delicious, but sometimes they can veer off the soup category, and into the gravy or sauce category. We adore this Spicy Quick Pepper Jack and Shrimp Chowder, it's loaded with savory goodness, but you can change the ingredient of cream to lower fat milk if you like. Granted, this is not a low calorie recipe, but we cut corners where we can, without sacrificing flavor.


Ingredients
4
cups
chicken broth
1
pound
shrimp
1/4
cup
Olive Oil
1/2
cup
chopped celery
1/2
cup
chopped onion
1/2
cup
chopped carrot
1/4
cup
all purpose flour
1/2
cup
milk or cream
8
ounces
pepper jack cheese, grated
*
salt and pepper to taste
*
red pepper flakes for garnish
Directions
Add the chicken broth to a 3 qt. saucepan. Bring to a boil and add the shrimp. Cook the shrimp for 1 minute, then remove using a slotted spoon. Remove the pot from the heat. Once the shrimp are cooled, peel and clean.
In a separate 3 qt. saucepan, add the olive oil and heat. Add the celery, onions, and carrots, and sauté for 3 minutes, until the vegetables are tender. Stir in the flour, making sure it is well incorporated.
Pour in the chicken broth and milk (or cream) and continue to cook and stir over a medium heat for about 2 minutes, until the soup has thickened slightly.
Add the pepper jack cheese, and continue to cook and stir for another 3 minutes, until all the cheese has melted. Add the shrimp, and serve immediately. Pass the red pepper flakes for garnishing at the table.

The base number of servings for this recipe is 4
OK

Categories 

FishSoup

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