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.