Tuesday, November 5, 2013

Shrimp and Corn Chowder

This recipe is from the November 2013 Food Network magazine and was perfect in this cold weather.
  • 2 tsp unsalted butter
  • 3 stalks celery, thinly sliced
  • 2 bunches scallions, chopped
  • 3 cups frozen diced potatoes (I used regular potatoes from a local farm)
  • 3 cups frozen corn (I got fire roasted at Trader Joe's)
  • 3 sprigs thyme
  • 2 bay leaves
  • kosher alt and pepper
  • 2 tbsp. flour
  • 1 qt low fat milk
  • 1lb medium shrimp, peeled and deveined
  • paprika for sprinkling
  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, salt and pepper and cook, stirring for 3 minutes.
  2. Stir in the four until incorporated, about 2 minutes.
  3. Stir in the milk, then cover and bring to a boil.
  4. Uncover, reduce the heat to medium low and gently simmer until the vegetables are tender, about 6 minutes.
  5. Remove from the heat. Discard the thyme sprigs and bay leaves.
  6. Transfer 1/3 of the mixture to a blender and puree until smooth, then return to the pot.
  7. Return to a simmer over medium-high heat. Stir in the shrimp and cook until opaque, about 4 minutes.
  8. Season with salt. If the soup is too thick stir up to 1 cup water.
  9. Divide among bowls and sprinkle with paprika.

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