Name: Shrimp and Corn Chowder
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 2 teaspoons unsalted butter; 3 stalks celery, thinly sliced; 2 bunches scallions, chopped; 3 cups frozen diced potatoes; 3 cups frozen corn; 3 sprigs thyme; 2 bay leaves; Kosher salt and freshly ground pepper; 2 tablespoons all-purpose flour; 1 quart low-fat milk; 1 pound medium shrimp, peeled and deveined; Paprika, for sprinkling

Directions

Melt the butter in a Dutch oven or large pot over medium-high heat. Stir in the celery, scallions, potatoes and corn. Add the thyme, bay leaves, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, 3 minutes. Stir in the flour until incorporated, about 2 minutes. Stir in the milk, then cover and bring to a boil. Uncover, reduce the heat to medium low and gently simmer until the vegetables are tender, about 6 minutes. Remove from the heat. Discard the thyme sprigs and bay leaves.
Transfer one-third of the mixture to a blender and puree until smooth, then return to the pot. Return to a simmer over medium-high heat. Stir in the shrimp and cook until opaque, about 4 minutes. Season with salt. If the soup is too thick, stir in up to 1 cup water. Divide among bowls and sprinkle with paprika.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

Shrimp and Corn Chowder

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