Shrimp and Corn Chowder

• 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

1. Melt the butter in a Dutch oven or large pot over medium-high heat.
2. Stir in the celery, scallions, potatoes and corn.
3. Add the thyme, bay leaves, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, 3 minutes.
4. Stir in the flour until incorporated, about 2 minutes.
5. Stir in the milk, then cover and bring to a boil.
6. Uncover, reduce the heat to medium low and gently simmer until the vegetables are tender, about 6 minutes.
7. Remove from the heat.
8. Discard the thyme sprigs and bay leaves.
9. Transfer one-third of the mixture to a blender and puree until smooth, then return to the pot.
10. Return to a simmer over medium-high heat.
11. Stir in the shrimp and cook until opaque, about 4 minutes.
12. Season with salt.
13. If the soup is too thick, stir in up to 1 cup water.
14. Divide among bowls and sprinkle with paprika.
15. Per serving: Calories 394; Fat 8 g (Saturated 5 g); Cholesterol 193 mg; Sodium 658 mg; Carbohydrate 49 g; Fiber 8 g; Protein 32 g
16. Photograph by Antonis Achilleos

unsalted butter, stalks celery, bunches scallions, potatoes, frozen corn, thyme, bay leaves, kosher salt, flour, milk, shrimp, paprika

Taken from www.foodnetwork.com/recipes/food-network-kitchens/shrimp-and-corn-chowder.html (may not work)