Ingredients
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1 tbsp butter
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1 cup diced onion
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1 cup diced celery
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1/2 cup diced red bell pepper
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1 tsp chopped garlic
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4 cups low sodium chicken broth
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2 cups cubed potatoes
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2 cups fat-free half and half
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1/4 cup cornstarch
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3 cups sweet corn kernels (fresh, frozen or canned)
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1 lb cooked and peeled small shrimp
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1/4 tsp cayenne pepper
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1/2 tsp dried basil
Steps
1
In a large stockpot, heat butter over medium heat and sauté onions, celery and bell pepper and garlic until softened.
2
Add chicken broth and potatoes. Cook 15 minutes until potatoes are soft.
3
Whisk cornstarch into milk and add to stockpot along with corn kernels. Cook until thickened.
4
Add shrimp and simmer until cooked through. Season with cayenne and basil.
