Shrimp and Corn Chowder

INGREDIENTS

• Kosher salt and freshly ground pepper
• 3 stalks celery, thinly sliced
• 2 teaspoons unsalted butter
• 1 quart low-fat milk
• 2 bunches scallions, chopped
• 3 cups frozen corn
• 2 bay leaves
• 3 sprigs thyme
• 2 tablespoons all-purpose flour
• 3 cups frozen diced potatoes
• 1 pound medium shrimp, peeled and deveined
• Paprika, for sprinkling