Monday, March 16, 2009

Weight Watchers Recipe: Broccoli and Shrimp Chowder

Served hot or chilled, this main-course soup makes a delicious meal. Leave out the shrimp for a tasty appetizer. Ingredients 1 medium Yukon Gold potato(es), peeled and diced 2 cup(s) broccoli, florets 1 medium shallot(s), minced 2 cup(s) fat-free chicken broth 1/4 tsp dried thyme 1/2 pound(s) cooked shrimp, peeled (medium size) 1/2 cup(s) fat-free sour cream 1/2 cup(s) fat-free skim milk 1/4 tsp table salt 1/4 tsp black pepper Instructions 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.) Yields about 1 cup per serving. POINTS® Value: 2 Servings: 4 Preparation Time: 10 min Cooking Time: 18 min Level of Difficulty: Easy

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