Shrimp and Corn Chowder Recipe

Ingredients

For 6 servings

• 1 lb 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 tsp 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 tbsp unbleached all-purpose flour
• 2 cups 2% milk
• 12 grape tomatoes (quartered, or 1 ripe tomato, cored and chopped)
• ¼ cup chopped fresh flat-leaf parsley
• Smoked paprika (for garnish)