Shrimp and Corn Chowder

Here in PA it’s been getting pretty cold at night lately – tonight’s low is below freezing. The best way to warm up on a cold, late Fall night is with a bowl of hot soup. This recipe combines two of my favorites – shrimp and corn, into an appetizing chowder. This soup will definitely be on our regular rotation, at least for the colder months. My husband loved it, even saying that it tasted like a soup one would get at a high-end restaurant.

Chop up the vegetables – celery and scallions. While you’re chopping, heat 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, 3/4 tsp salt and a few grinds of pepper and cook, stirring, for about 5 minutes.

Stir in the flour until incorporated, about 3 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 7 minutes. Remove from the heat. Discard the thyme sprigs and bay leaves.

Transfer 1/3 of the mixture to the 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. Serve with paprika sprinkled over the top.

 

YOU’LL NEED:
3 teaspoons unsalted butter
4 stalks celery, thinly sliced
3 bunches scallions, chopped
5 cups frozen diced potatoes
4 cups frozen corn
4 sprigs thyme
3 bay leaves
Kosher salt and freshly ground pepper
3 tablespoons all-purpose flour
1.5 quart low-fat milk
1.5 pound medium shrimp, peeled and deveined
Paprika, for sprinkling

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, 1/2 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 sprigs and bay leaves.
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.

Adapted from http://www.foodnetwork.com