Lunch
Corn and Shrimp Chowder
Description
The best of corn and seafood chowders come together in one delicious dish!
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 frozen corn
- 1/4 teaspoon dried thyme leaves
- 1 carton (32 oz) Progresso™ chicken broth (4 cups)
- 1/4 cup Gold Medal™ Wondra® 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:
- 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.
- 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.
- Stir in half-and-half, shrimp, salt and pepper. Cover; cook 5 to 6 minutes, stirring occasionally, until shrimp are pink.
