Ingredients
1 chopped shallot
2 diced stalks celery
1 teaspoon chopped fresh thyme leaves
Olive oil
3/4 cup chicken broth
1/4 cup heavy cream
1/2 pound halved peeled medium shrimp
4 baked potatoes
Preparation
In a pot, saute shallot, celery, and thyme in olive oil until tender; season. Add broth and simmer until reduced by half. Add cream and shrimp. Simmer until shrimp are opaque throughout; season. Top potatoes with chowder.
