Shrimp Chowder

1

Melt butter in a large pot over medium heat. Add carrots, onion, celery, and garlic. Sauté until onions are translucent, about 5 minutes.

2

Stir in bay leaves, thyme, salt, pepper, and vegetable broth. Add diced potatoes and bring to a boil.

3

Reduce heat and simmer until potatoes are tender, about 15 minutes, adding a bit more broth during cooking if needed

4

Add shrimp to the pot and cook until they are pink and opaque, about 5 minutes.

Full recipe & nutritional value on foodfaithfitness.com