Shrimp and Corn Chowder Pasta | RICARDO

Ingredients

• 2 celery stalks, diced
• 2 garlic cloves, chopped
• 1 small leek, diced
• 1 shallot, chopped
• 1 potato, peeled and diced
• 3 tbsp butter
• 2 tbsp unbleached all-purpose flour
• 2 cups (500 ml) chicken broth
• 2 1/2 cups (625 ml) milk (see note)
• 1/2 lb (225 g) medium pasta shells
• 1 cup (150 g) frozen corn kernels, thawed
• 1/2 lb (225 g) fresh (or frozen and thawed) Nordic shrimp, patted dry
• Dill, coarsely chopped, for serving