EASY SHRIMP AND CORN CHOWDER

Loaded with shrimp, corn and melted cheese, this hearty seafood chowder comes collectively in half-hour or much less!

INGREDIENTS

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 red or yellow pepper, chopped
• 1 cup celery, chopped
• 1 clove garlic, minced
• 6 cups chicken broth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1 (12 oz.) bag frozen corn, thawed (about 2 cups)
• 1/2 cup all-purpose flour
• 2 cups heavy whipping cream
• 1 cup shredded fontina cheese
• 1 1/2 pounds fully cooked, frozen shrimp, thawed
• Salt and pepper, to taste
• 1-2 tablespoons lemon juice
• 1/4 cup fresh parsley, chopped

INSTRUCTIONS

1. In a large stockpot, heat the olive oil over medium heat. Add the onions, peppers, celery, and garlic and cook until vegetables are just tender 5-7 minutes.
2. Stir in the broth, thyme, paprika, cayenne, and corn. Simmer, uncovered, for 10-15 minutes.
3. Meanwhile, combine the flour and cream in a blender and puree until smooth. Gradually whisk the flour mixture into the soup and continue to simmer until soup begins to thicken. Stir in the cheese until melted.
4. Add the shrimp and simmer for another 5-7 minutes, or until shrimp is heated through (or fully cooked if you are using raw). Season with salt and pepper, to taste. Just before serving, stir in the lemon juice and parsley.

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