Shrimp & Corn Chowder

So I just realized after 10 years my kids like soup...it all started with beef stew so this week we had a yummy Shrimp & Corn Chowder with a nice salad and I made drip biscuits with some Bob's Red Mill 10 grain pancake mix...it's clean and Feingold friendly


Shrimp & Corn Chowder
Serves 6

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)

Instructions:

1. 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.
2. 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.
3. Add shrimp to pot and simmer for 3 minutes or until the shrimp are cooked.  
4. 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!