Shrimp Chowder With Buttery Rolls

Shrimp Chowder With Buttery Rolls
Sang An
Serves 4
preparation
30
minutes
cooking
40
minutes

Ingredients

6
tablespoons
unsalted butter
1
pound
frozen pizza dough, at room temperature
kosher salt and black pepper
2
stalks celery, thinly sliced
1
small onion, chopped
1
russet potato, peeled and cut into bite-size pieces
3
tablespoons
all-purpose flour
1/4
teaspoon
dried thyme
1 1/2
cups
whole or low-fat milk
2
cups
low-sodium chicken broth
1
pound
frozen peeled and deveined large shrimp, thawed and tails removed
1
cup
frozen peas

Directions

  1. Heat oven to 400° F. Microwave 4 tablespoons of the butter in a large microwave-safe bowl until melted. Divide the dough into 12 pieces, roll into balls, and toss in the butter to coat; reserve the bowl. Place the balls in the cups of a 12-cup muffin tin and, using kitchen shears, snip an X in the top of each; season with 1 teaspoon salt. Bake until golden brown, 18 to 22 minutes. Brush the hot rolls with any melted butter left in the bowl.
  2. Meanwhile, melt the remaining 2 tablespoons of butter in a large saucepan over medium heat. Add the celery, onion, potato, ¾ teaspoon salt, and ½ teaspoon pepper and cook, stirring occasionally, until softened, 5 to 7 minutes.
  3. Add the flour and thyme to the saucepan and stir to combine. Increase heat to medium-high and slowly mix in the milk and broth. Simmer, stirring frequently, until thickened, 4 to 5 minutes. Add the shrimp and peas and cook until the shrimp are opaque throughout, 2 to 3 minutes. Serve with the rolls.
Dawn Perry, Family Issue 2011

Nutritional Information

  • Per Serving
  • Calories From Fat 241
  • Fat 27 g
  • Sat Fat 13 g
  • Cholesterol 229 mg
  • Sodium 1,556 mg
  • Protein 40 g
  • Carbohydrate 81 g
  • Sugar 11 g
  • Fiber 5 g
  • Iron 7 mg
  • Calcium 226 mg
What does this mean? See Nutrition 101.