Corn and Shrimp Chowder

(3)
  1 reviews
  • 50 min prep time
  • 50 min total time
  • 12 ingredients
  • 7 servings

Ingredients

4
slices bacon, cut into 1/2-inch pieces
1
medium onion, coarsely chopped (1/2 cup)
1
medium stalk celery, coarsely chopped (1/2 cup)
6
small red potatoes, cut into 1/2-inch pieces
2
cups Green Giant™ Niblets® frozen corn
1/4
teaspoon dried thyme leaves
1
carton (32 oz) Progresso™ chicken broth (4 cups)
1/4
cup quick-mixing flour
2
cups half-and-half
12
oz frozen uncooked medium shrimp, peeled, deveined and tail shells removed (do not thaw)
1/2
teaspoon salt
1/8
teaspoon pepper

Directions

  1. 1 In 5- to 6-quart Dutch oven, cook bacon over medium-high heat 5 to 6 minutes, stirring frequently, until crisp. Stir in onion, celery, potatoes, frozen corn and thyme. Cook 5 to 6 minutes, stirring frequently, until onion and celery are softened.
  2. 2 With wire whisk, beat in broth and flour. Heat to boiling. Reduce heat to medium; cover and cook about 15 minutes, stirring occasionally, until potatoes are tender and soup is slightly thickened.
  3. 3 Stir in half-and-half, shrimp, salt and pepper. Cover; cook 5 to 6 minutes, stirring occasionally, until shrimp are pink.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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