Shrimp and Veggie Lovers Chowder

2 1/2 cups potatoes, peeled and cubed
2 cups corn, whole kernel, fresh or frozen
1 cup carrot, peeled and chopped
2 1/2 cups broccoli, cut into bite sized pieces, fresh or frozen
2 cloves garlic, minced
2 1/2 cups chicken broth, low sodium
3 tbsp. flour
1/4 tsp. salt
1/4 tsp. pepper
2 cups milk
1 cup cheddar cheese, sharp, shredded. (use low fat if desired)
1 pound shrimp, cooked, fresh or frozen

Combine potato, 1 cup of corn, carrot, garlic and chicken broth in a large Dutch oven or stew pot and bring to a boil. Reduce heat and simmer 20 minutes or until potato is tender. Stir frequently.

When cool enough to handle, transfer to a food processor and process to a smooth puree.

Return puree to pot or Dutch oven and add remaining corn and broccoli. Cover and cook 10 minutes.

Combine flour, salt, and pepper in a small bowl and gradually add milk, stirring constantly until smooth. Stir into chowder. Add shrimp. Cook over medium heat for about 10 minutes or until chowder is thickened, stirring constantly.

Remove from heat and stir in cheese until melted.

Makes 9 cups
Source: National Fisheries Institute