Shrimp and Corn Chowder

Ingredients

• 2  bay leaves 
• 3 stalks celery thinly sliced
• 2 tablespoons flour all-purpose
• 3 cups regular corn frozen
• 4 servings kosher salt and pepper freshly ground
• 1 quart milk low-fat
• 4 servings paprika for sprinkling
• 3 cups potatoes diced frozen
• 2 bunches scallions chopped
• 1 pound shrimp deveined peeled
• 3 sprigs thyme leaves 
• 2 teaspoons butter unsalted

Equipment

• bowl
• pot
• blender
• dutch oven

Directions

1. Melt the butter in a Dutch oven or large pot over medium-high heat. Stir in the celery, scallions, potatoes and corn.
2. 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.
3. Remove from the heat. Discard the thyme sprigs and bay leaves.
4. 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.
5. Photograph by Antonis Achilleos