1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup red bell pepper
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups 2% milk
1/2 pound frozen cooked small shrimp, thawed
1 (14-1/2 ounces) can diced potatoes
1 cup vegetable broth
1 cup frozen corn, thawed
2 teaspoons seafood seasoning
1/2 teaspoon dried thyme

1. Sauté the onion, celery, carrot and red pepper in the butter in a large saucepan until tender, about 5 minutes.

2. Stir in the flour until blended; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

3. Stir in the shrimp, potatoes, vegetable broth, corn, seafood seasoning and thyme. Reduce the heat to low; cover and simmer for 10 minutes or until heated through. Makes 5 cups.

Emily

1/2 cup chopped red or green bell pepper
1 small onion, chopped
1 tablespoon butter or margarine
1 garlic clove, pressed
2 (14 oz) cans chicken broth
1 (15 oz) can cream-style corn
2 medium potatoes, peeled, cut into 1/2-inch chunks
1/4 teaspoon coarse ground black pepper
1/2 cup heavy whipping cream
1 tablespoon chopped fresh parsley

1. In a 2-quart microwaveable bowl, combine the bell pepper, onion, butter or margarine and garlic. Microwave on High for 1-1/2 to 2 minutes or until the vegetables are crisp-tender; stir.

2. Stir in the broth, corn, potatoes, salt and pepper; mix well. Cover loosely with plastic wrap. Microwave on High for 25 to 30 minutes or until the potatoes are tender, stirring once halfway through cooking process.

3. Stir in the whipping cream; microwave on High for 2 to 3 minutes or until heated through. Sprinkle individual servings with the parsley. Makes 8 servings.

Emily