CORN CHOWDER WITH SHRIMP

Ingredients:
10 oz frozen corn, slightly thawed.  Just put it on the counter 30 minutes before using.
1 T olive oil
1/2 C onion, chopped
1/4 C red bell pepper, chopped
1/2 C celery, chopped
2 cloves garlic, chopped
1 C chicken broth
1 large potatoe cut into 1/2 inch cubes
a large pinch of thyme leaves
1/8 t cayenne pepper
2 cups non-fat milk
2 T flour
12 oz shrimp, deveined and tails removed.  I buy medium sized.

Instructions:
1.  Use a 4-qt saucepan.  Heal olive oil and cook the onion, bell pepper, celery and garlic, stirring frequently, until tender. 
2.  Add the broth, potatoe, thyme and cayenne pepper.  Heat until it boils, reduce heat and simmer for 10 minutes.
3.  Add corn to the mixture.  Heat again until it boils, breaking up the corn stuck together.
4.  Pour the milk in a bowl and add the flour until smooth.  Add this to the soup.  Bring to boil again.  Reduce heat, simmer for 5 minutes.
5.  Stir in the shrimp, cook for 5 minutes.  (If you use small shrimp, cook only 2 min.)