Corn Chowder With Shrimp

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From eat better america. This sounds really good.

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Steps

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Let frozen corn stand at room temperature to thaw slightly.

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In 4-quart saucepan , heat oil over medium heat.

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Cook onion , bell pepper , celery and garlic in oil , stirring frequently , until tender.

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Add broth , potato , thyme and ground red pepper.

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Heat to boiling.

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Reduce heat.

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Cover and simmer 10 minutes.

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Remove frozen corn from pouch.

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Add corn to mixture in saucepan.

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Heat to boiling , stirring frequently to break up frozen corn.

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Using wire whisk , stir flour into milk until smooth.

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Stir into mixture in saucepan.

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Heat to boiling.

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Reduce heat.

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Simmer uncovered about 5 minutes or until vegetables are tender and soup is thickened.

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Stir in shrimp.

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Cook 1 to 2 minutes or until hot.

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Ingredients

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frozen corn in butter sauce, olive oil, onion, bell pepper, celery, garlic cloves, reduced-sodium chicken broth, potato, dried thyme leaves, ground red pepper, all-purpose flour, nonfat milk, shrimp