Potato & Shrimp Chowder

By dmason

Ingredients

• 3/4 lb large shrimp (I used frozen)
• 1 Tbsp olive oil
• 1 cup chopped scallions
• 1 Tbsp minced garlic
• 2 Tbsp flour
• 1 14.5 ounce can stewed tomatoes
• 1 cup low-sodium chicken broth
• 2 cup diced potatos
• 1 cup frozen corn
• 1 cup diced green pepper
• 1/4 tsp black pepper
• 1 tsp thyme

Preparation

Step 1

In a medium saucepan, heat oil over med-high. Add 1/2 cup of the scallions and the garlic and cook, stirring, for 10 sec. Stir in flour and cook, stirring, for 5 sec. Add tomatoes, broth, and 1 1/2 cups cold water, then increase heat to high and bring to a boil. Add potato, corn, green pepper, and black pepper and return to a boil. Cover, reduce heat to a med-low, and simmer for 10 min.
Add shrimp and thyme, raise heat to med-high, and cook, stirring, for 3-5 min. Garnish with remaining 1/2 cup scallions.