Shrimp & Corn Chowder
1 tbsp olive oil
1 small white onion
2 large carrots, chopped
Salt & Pepper
1 jalapeno pepper (I omitted this)
1 tsp smoked paprika (omit if doing ST1 Feingold)
3/4 tsp dried thyme
1 lb potatoes, peeled & chopped (about 2 1/2 cups)
3 cups frozen corn
1 cup low fat milk
2 lbs small shrimp (not salad shrimp)
- Heat oil in a large pot on medium. Add onions & carrots; season with S&P and cook until soft. Add jalapeno, paprika & thyme and cook 1 minute. Add 3 cups of water, increase heat and bring to a boil. Add potatoes and reduce heat to simmer until just tender, 7-8 minutes. Add corn & milk; season with some salt and pepper and simmer for 3 more minutes. Remove from heat.
- Pour 3 cups of soup mixture into a blender and cover (be very careful, this is going to be hot) with lid and a towel and puree (I did this in batches). Add back to soup and simmer.
- Add shrimp to pot and simmer for 3 minutes or until the shrimp are cooked.
- Ladle into soup bowls and enjoy
VERDICT: very good, easy and my kids all loved it, who knew they liked soups...this will be great on a cold rainy day!