Shrimp and Corn Chowder
"A deliciously light Shrimp and Corn Chowder with all the taste of Southern Comfort Food without all the guilt...."
INGREDIENTS
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1 pound unshelled large shrimp (21/25 count, peeled and deveined, shells reserved)
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1 sweet onion (coarsely chopped)
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1 carrot (coarsely chopped)
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Scraped kernels from 4 ears fresh sweet corn (about 2 cups, cobs reserved and halved)
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2 cups water
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2 teaspoons pure olive oil
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1 poblano chile (cored seeded and chopped)
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3 stalks celery (chopped)
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1 sweet onion (chopped)
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2 garlic cloves (chopped)
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1 large russet potato (cut into 1/2 inch cubes (about 6 ounces))
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3 springs fresh thyme (leaves only)
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2 bay leaves (preferably fresh)
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Coarse kosher salt and freshly ground pepper
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2 tablespoons unbleached all-purpose flour
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2 cups 2% milk
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12 grape tomatoes (quartered, or 1 ripe tomato, cored and chopped)
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1/4 cup chopped fresh flat-leaf parsley
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Smoked paprika (for garnish)
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