Simple, Gluten Free, Shrimp and Corn Soup

I wanted a creamy soup that didn't require going out and buying some random flour or starch I didn't already have laying around my kitchen. This is what I came up with...


Ingredients:

1 onion, chopped
2 cloves garlic, minced
2 stalks celery, chopped
2 tbs. butter (or rendered bacon fat..yum!)
4 cups corn kernels
28 oz. chicken broth
2 cups plain yogurt (it's what I had. You can also use sour cream, or heavy cream)
5 smallish potatoes, chopped
1 lb. tiny shrimp, peeled
Salt, pepper and cayenne to taste


Instructions:

Melt the butter in a stock pot. Sauté onions, celery and garlic in the butter until translucent. Add yogurt and broth. Stir to combine. Add corn, potatoes and seasoning. Bring to a boil and simmer stirring occasionally until the potatoes are cooked through. Spoon 2-3 cups of the soup into a blender (be careful when blending hot liquids!) and blend until smooth. This will serve to thicken the soup. Pour back into pot and check seasonings and texture. If you'd like it a little smoother, blend more of the soup. Simmer until almost ready to serve, then add the shrimp. If you buy already peeled tiny shrimp, you should know that you'll have to pick through them to be sure there aren't any stray shells. (There are always a few!) Serve in a big bowl and prepare for the yummy sounds! My kids prefer it over steamed rice.