shrimp and corn chowder

By á-14445

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
• Salt and pepper
• 2 tablespoons all-purpose flour
• 1 quart low fat milk
• 1 pound medium shrimp, peeled and deveined
• Paprika, for sprinkling

Details

Cooking time 30mins

Preparation

Step 1

1. 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, ½ 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 springs and the bay leaves.
2. 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.