Shrimp And Corn Chowder (Rachael Ray) - cooking recipe

Ingredients

3 tablespoons extra-virgin olive oil
2 minced garlic cloves
greek seasoning
1 lb medium shrimp, peeled, deveined and patted dry
2 small zucchini, quartered lengthwise and chopped crosswise
1 red bell pepper, chopped into 1/2-inch pieces (I used an orange bell pepper)
1/2 cup thinly sliced mushroom
salt and pepper
6 cups vegetable broth (chicken broth works well too)
2 ears corn, kernels removed (large ears)
1 tablespoon fresh thyme leave

Preparation

Heat 2 T of olive oil in a soup pot, add zucchini, garlic and bell pepper, season with salt and pepper and cook for 5 minutes. Stir in the broth and simmer for 15 minutes; add the corn, mushrooms and thyme during the last 5 minutes of cooking.
Meanwhile, toss the shrimp with 1 tablespoon olive oil and season with about a tsp of Greek Seasoning. Cook in a frying pan for approximately 3 minutes, turning once; shrimp will should be opaque when done. Stir hot shrimp into the soup and serve.