INGREDIENTS
2 tsp. butter
3 stalks celery, thinly sliced
2 bunches scallions, chopped
3 cups frozen diced potatoes
3 cups corn
3 sprigs thyme
2 bay leaves
Salt and pepper
2 TBSP. flour
1 quart low-fat milk
1 lb. medium shrimp, peeled and deveined
Paprika
DIRECTIONS
Melt butter in a large pot over medium-high heat.
Stir in the celery, scallions, potatoes and corn.
Add the thyme, bay leaves, ½ tsp. salt and a few grinds of pepper and cook, stirring for 3 minutes.
Stir in the milk, cover and bring to a boil.
Uncover, reduce heat to medium low and gently simmer until the veggies are tender.
Remove from heat.
Discard the thyme sprigs and bay leaves.
Transfer 1/3 of the mixture to a blender and puree until smooth, then return to pot.
Bring to a simmer; stir in the shrimp and cook until opaque.
Season with salt.
If soup is too thick, stir in a little water.
Sprinkle servings with the paprika.
Serves 4.
