Shrimp and Corn Chowder (Rachael Ray)

READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat 2 T of olive oil in a soup pot, add zucchini, garlic and bell pepper, season with salt and pepper and cook for 5 minutes. Stir in the broth and simmer for 15 minutes; add the corn, mushrooms and thyme during the last 5 minutes of cooking.
  • Meanwhile, toss the shrimp with 1 tablespoon olive oil and season with about a tsp of Greek Seasoning. Cook in a frying pan for approximately 3 minutes, turning once; shrimp will should be opaque when done. Stir hot shrimp into the soup and serve.
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