Corn Chowder With Shrimp

• (10 ounce) box frozen corn in butter sauce1
• olive oil↗1 tablespoon
• medium onion, chopped (1/2 cup)↗1
• medium bell pepper, chopped (1 cup)↗1
• stalk celery, chopped (1/3 cup)↗1
• garlic cloves, finely chopped↗2
• reduced-sodium chicken broth↗1 cup
• large potato, peeled, cut into 1/2-inch cubes↗1
• dried thyme leaves↗1⁄4 teaspoon
• ground red pepper (cayenne)↗1⁄8 teaspoon
• all-purpose flour↗2 tablespoons
• nonfat milk (skim)↗2 cups
• ounces shrimp, cooked peeled and deveined tails removed↗12 ounces

Step-by-step instructions

1. 1

   Let frozen corn stand at room temperature to thaw slightly.

2. 2

   In 4-quart saucepan, heat oil over medium heat. Cook onion, bell pepper, celery and garlic in oil, stirring frequently, until tender. Add broth, potato, thyme and ground red pepper. Heat to boiling. Reduce heat; cover and simmer 10 minutes.

3. 3

   Remove frozen corn from pouch; add corn to mixture in saucepan. Heat to boiling, stirring frequently to break up frozen corn. Using wire whisk, stir flour into milk until smooth; stir into mixture in saucepan. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes or until vegetables are tender and soup is thickened. Stir in shrimp; cook 1 to 2 minutes or until hot.