New England Chowder

Ingredients   

•     2 tablespoon(s) extra virgin olive oil
•     1 medium onion, coarsely chopped
•     2 stalk(s) celery, coarsely chopped
•     1 large russet potato, peeled and cut into 1/2-inch chunks
•     1 quart(s) lower-sodium chicken broth
•     2 bottle(s) (8 ounces each) clam juice
•     2 cup(s) corn kernels
•     1 teaspoon(s) fresh thyme leaves, plus sprigs for garnish
•     1/4 teaspoon(s) smoked paprika
•     12 ounce(s) deveined shrimp, shelled, coarsely chopped
•     1 cup(s) (2-percent) reduced-fat milk
•     2 medium tomatoes, seeded and finely chopped
•     4 whole-grain dinner rolls

Directions

1.     In 6-quart saucepot, heat oil on medium. Add onion, celery, and potato. Cook 5 minutes, stirring. Add broth and clam juice. Heat to boiling on high. Cover partially; boil 10 to 15 minutes or until potato is very tender, stirring often.
2.     With hand blender (or in batches in blender), purée mixture until smooth. Add corn, thyme, paprika, and 1/4 teaspoon pepper. Heat to simmering on medium. Simmer 5 minutes, stirring.
3.     To pot, add shrimp and milk. Cook 3 to 5 minutes or until shrimp just turn opaque, stirring occasionally. Divide chowder among 4 bowls. Top each with tomato; garnish with thyme. Serve with whole-grain rolls.