Directions
- 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.
