Shrimp-and-Corn Chowder

Ingredients

• 0.3 cup heavy cream sour
• 1 tablespoon juice of lemon fresh
• 3 cups chicken broth low-sodium
• 3 cups potatoes diced red
• 1 bunch scallions chopped
• 0.5 pound shrimp thawed deveined peeled cut into 1/2-inch pieces
• 16 ounce shoepeg corn white frozen thawed

Equipment

• sauce pan
• pot
• blender

Directions

1. In a medium saucepan, boil broth and potatoes 5 minutes.
2. Add corn and white portion of scallion; simmer 8 minutes.
3. Remove 2 cups; puree in a blender. Return to pot; stir in shrimp. Cook until bright pink; stir in cream, lemon juice, and scallion greens. Season with salt and freshly ground black pepper.