Shrimp and Corn Chowder

One of my New Year's resolutions was to try at least one new recipe a week - I think I've already tried more than 52 so I'm good for the year! This has to rank as one of my favorites this year. (Because I am a NERD, I kept track of the new recipes on a spreadsheet, ranking each one on a scale of 1 to 10!)

The combination of shrimp, potatoes, peppers, corn and a kick from the Old Bay seasoning gives this soup a ton of flavor.

Start by heating butter and oil in a Dutch oven over medium heat, then add the onions, potatoes,



celery



and peppers (I used red, both because I like the taste better and because of the color contrast. You can use green, or yellow, or whatever you have on hand.)



Cook the vegetables until the onions and peppers are tender, about 8-10 minutes, stirring frequently. Then sprinkle them with the Old Bay seasoning,



and then with the flour, and cook and stir until all the vegetables are coated.



Next add the chicken broth,



and the milk.



Bring the soup to boiling, then reduce the heat and simmer for about 10 minutes until the potatoes are tender. While it cooks, you can chop up the shrimp.



When the potatoes are tender, add the shrimp.



(do you like how my sweatshirt matches the soup??)

Cook just for a few minutes so that the shrimp is warmed through.



If you like, you can garnish each serving with a whole shrimp!

Get more inspiration at Tempt my Tummy Tuesday, Tuesdays at the Table, Tasty Tuesday, and the Krazy Kitchen.

Shrimp and Corn Chowder

2 cups peeled and diced potatoes
1 cup chopped red pepper
1 cup diced celery
1 medium onion, chopped
1 Tbsp. olive oil
1 Tbsp. butter
4 tsp. Old Bay seasoning
5 Tbsp. flour
2 cups chicken broth
4 cups 2% milk
2 cans cream-style corn
3/4 pound cooked shrimp, chopped

In a large Dutch oven, cook the potatoes, pepper, celery and onion in oil and butter over medium heat for 8-10 minutes or until onion is tender. Stir in Old Bay seasoning. Cook and stir for 2 minutes.

Add flour; stir until the vegetables are coated. Gradually stir in the broth, and heat until slightly thickened. Add the milk and corn. Bring to a boil; reduce heat, and simmer uncovered for 10 minutes or until potatoes are tender. Stir in shrimp and cook for 2-3 minutes until shrimp are warmed through. Serves 8-10.