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Shrimp Chowder With Buttery Rolls

Shrimp Chowder With Buttery Rolls
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
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Nutritional Information

  • Per Serving
  • Calories 705Calories From Fat 241
  • Fat 27g
  • Sat Fat 13g
  • Cholesterol 229mg
  • Sodium 1,556mg
  • Protein 40g
  • Carbohydrate 81g
  • Sugar 11g
  • Fiber 5g
  • Iron 7mg
  • Calcium 226mg
What does this mean? See Nutrition 101 .

Quick Tip

Bottles of white wine
For even richer flavor, add ½ cup white wine to the vegetables. Cook until evaporated, then add the flour and thyme. Use whole milk; in this recipe low-fat milk doesn’t combine well with the wine.

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