1½ cups fresh corn kernels (or frozen corn, thawed)
2 tablespoons plus 4 cups low-sodium chicken or vegetable broth
1 tablespoon olive oil
1 medium white onion, thinly sliced
1 large garlic clove, minced
½ cup diced red bell pepper
¼ cup diced celery
1 teaspoon dried oregano
2 cups coarsely chopped raw shrimp
2 cups lowfat (1%) milk
1 cup Cabot Lowfat Plain Greek Yogurt
½ cup diced green chile peppers (such as Anaheim, Poblano or Pasilla)
¼ cup finely chopped cilantro
1½ teaspoons mild paprika
Salt and ground black pepper to taste
1 ounce Cabot Jalapeno Light, grated (about ¼ cup)
PLACE half of corn and 2 tablespoons of broth in food processor; process until somewhat smooth. Set aside.
HEAT oil in large heavy pot over medium-high heat; add onion and garlic and cook, stirring, for about 2 minutes.
ADD bell pepper and celery and cook, stirring often for about 4 minutes longer, adding more broth if needed to prevent sticking.
ADD pureed corn, remaining whole kernels, oregano and remaining 4 cups broth. Bring to a boil, reduce heat and let simmer for 10 minutes.
ADD shrimp, cover pot and let simmer for 5 minutes longer or until shrimp are pink.
WHISK milk and yogurt together thoroughly in a small bowl. Pour slowly into pot, and stir constantly just until chowder is heated through.
STIR in green chile peppers, cilantro and paprika. Add more broth if needed to reach desired consistency. Season with salt and pepper. Serve each portion topped with 1 tablespoon of cheese.