Spicy Shrimp and Corn Chowder

Spicy Shrimp and Corn Chowder

Another comforting chowder for fall.  Pair it with the almost sliced potatoes 

for a perfect chilly weather combo.

Ingredients:

• 2 cups vegetable stock
• 3 cups corn
• cup of shrimp
• 1/2 cup of fat free half and half
• cup of onions
• 1 Tablespoon olive oil
• teaspoon crushed red pepper
• Tablespoon minced garlic
• Tablespoon paprika
• 1/2 teaspoon black pepper
• basil leaves to garnish

Directions:

1.) Cook shrimp in olive oil over medium high heat until lightly browned.  Then remove shrimp and set aside.

2.) In the same skillet saute the onions until soft and fragrant.  Add the spices and garlic and saute for several minutes.

3.) Add the corn and saute until lightly browned.

4.) Pour mixture into a large soup pot and add the vegetable stock and cream.  Cook over medium high heat until hot.

5.) Remove half of the mixture and put into a blender.  Blend the mixture and then add it back to the pot.

6.) Garnish with basil.  Enjoy!