Name: Shrimp and Corn Chowder
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1 pound unshelled large shrimp (21/25 count, peeled and deveined, shells reserved); 1 sweet onion (coarsely chopped); 1 carrot (coarsely chopped); Scraped kernels from 4 ears fresh sweet corn (about 2 cups, cobs reserved and halved); 2 cups water; 2 teaspoons pure olive oil; 1 poblano chile (cored seeded and chopped); 3 stalks celery (chopped); 1 sweet onion (chopped); 2 garlic cloves (chopped); 1 large russet potato (cut into 1/2 inch cubes (about 6 ounces)); 3 springs fresh thyme (leaves only); 2 bay leaves (preferably fresh); Coarse kosher salt and freshly ground pepper; 2 tablespoons unbleached all-purpose flour; 2 cups 2% milk; 12 grape tomatoes (quartered, or 1 ripe tomato, cored and chopped); 1/4 cup chopped fresh flat-leaf parsley; Smoked paprika (for garnish)