Quick Shrimp Chowder

This recipe is from the June 2011 Cooking Light. It was very good and a nice change for all the cool wet weather we are currently having. When I make it again--will do with the fresh herbs - I didn't have them on hand. Also can kick it up with a little Tabasco hot sauce or would top with some fresh slice green onions for garnish. All in all a simple and easy recipe.

2 cups organic vegetable broth
2 teaspoons minced fresh thyme ( I only had dried so used 1 tsp)
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
1/2 cup prechopped carrot
1/2 cup prechopped onion
1/4 cup prechopped celery
2 tablespoons all-purpose flour
1 pound medium peeled and deveined shrimp ( I cut them in half and the pieces were fine)
1/3 cup heavy whipping cream (ok so used fat free half & half)

Pour broth into a 2-cup glass measure. Microwave at MEDIUM-HIGH 1 minute. (nope didn't do that just put it all in a pot to heat while I sauted the vegetables)
Combine broth, thyme, and black pepper in a large saucepan over medium-high heat, and simmer.

Heat a medium skillet over medium-high heat. Add oil to pan; swirl to coat. Add carrot, onion, and celery; sauté for 3 minutes or until tender.

Add flour, stirring with a whisk. Cook for a minute to cook out the flour flavor.

Stir carrot mixture and shrimp into broth mixture; cover and simmer 5 minutes.

Stir in cream; cover and simmer 4 minutes.

Yummy --next time top with fresh sliced green onions for garnish!