Shrimp and Corn Chowder

Ingredients:

• 2 tsp. oil
• 1 medium onion, chopped
• 1 celery stalk, sliced
• 1/2 cup chopped ham
• 3 Tbsp. flour
• 1/2 tsp. pepper
• 1/4 tsp. dried thyme leaves
• 3 cups milk
• 1 package (16 oz) frozen sweet corn, thawed
• 1 can (13 3/4 oz)reduced sodium chicken broth
• 1 cup Minute Brown Rice, uncooked
• 1/4 lb. shrimp, cleaned, coarsely chopped
• 2 Tbsp. chopped fresh parsley

How to Prepare:
Heat oil in 4 quart saucepan on medium-high heat. Add onion, celery and ham; cook and stir until vegetables are tender. Stir in flour, pepper and thyme.

Stir in milk, corn and broth. Cover. Bring to boil, stirring occasionally.

Stir in rice and shrimp. Return to a boil. Reduce heat to low; cover and simmer 5 minutes. Remove from heat. Let stand 5 minutes. Stir in parsley.