Shrimp and Corn Chowder Rachael Ray
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 minced garlic cloves
- greek seasoning
- 1 lb medium shrimp, peeled, deveined and patted dry
- 2 small zucchini, quartered lengthwise and chopped crosswise
- 1 red bell pepper, chopped into 1/2-inch pieces (I used an orange bell pepper)
- 1/2 cup thinly sliced mushroom
- salt and pepper
- 6 cups vegetable broth (chicken broth works well too)
- 2 ears corn, kernels removed (large ears)
- 1 tablespoon fresh thyme leave
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