Shrimp and Corn Chowder

Ingredients:

• 2 tbsp (30 g) butter
• 1 bunch green onion, cut into rings (separate the white and green parts)
• 2 stalks celery, diced
• 1 green bell pepper, diced
• 2 tablespoons of wheat flour
• 1 teaspoon fish seasoning
• 2 tbsp. low-fat milk 2%
• 1/2 cup long grain rice
• 1 1/4 cups fresh or canned corn
• 450 g of sea shrimp, peeled
• Coarse salt and freshly ground pepper
• 1 tbsp dry sherry (optional)

Preparation:

1. Melt the butter in a heavy-bottomed saucepan. Add the white parts of the green onion, celery, and bell pepper and cook, stirring occasionally, for 4 minutes. Add the flour and fish seasoning and cook, stirring, until the flour is lightly browned, about 1 minute.
   
   Add milk, 6 cups water, and rice and bring to a boil. Reduce heat and simmer until the rice is tender, about 15 minutes.
2. Add the corn to the pan and cook for 3 minutes. Add the shrimp and continue cooking for another 3 minutes. Season with salt and pepper to taste and stir in the sherry. Ladle the soup into bowls and garnish with green onions.