Shrimp and Corn Chowder

Name: Shrimp and Corn Chowder
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; 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

12 ingredients

16 steps

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
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

Directions

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