Corn and Shrimp Chowder

Name: Corn and Shrimp Chowder
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 7
Cuisine: Global
Ingredients: 4 slices bacon, cut into 1/2-inch pieces; 118 milliliters medium stalk celery, coarsely chopped; 907 grams carton chicken broth (4 cups); 59 milliliters Gold Wondra® quick-mixing flour; 473 milliliters frozen corn; 473 milliliters half-and-half; 118 milliliters medium onion, coarsely chopped; 0 teaspoons pepper; 6 smalls red potatoes, cut into 1/2-inch pieces; 1 teaspoons salt; 340 grams frozen uncooked medium shrimp, peeled, deveined and tail shells removed (do not thaw); 0 teaspoons dried thyme leaves

Corn and Shrimp Chowder might be just the main course you are searching for. One portion of this dish contains roughly 20g of protein, 15g of fat, and a total of 394 calories. This recipe serves 7. This recipe covers 19% of your daily requirements of vitamins and minerals. If you have pepper, thyme leaves, half-and-half, and a few other ingredients on hand, you can make it. To use up the bacon you could follow this main course with the Blueberry Buckle as a dessert. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

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.

Ingredients you will need

Frozen Corn

Potato

Celery

Bacon

Onion

Thyme

Equipment you will use

Dutch Oven

With wire whisk, beat in broth and flour.

Ingredients you will need

Broth

All Purpose Flour

Equipment you will use

Whisk

Heat to boiling. Reduce heat to medium; cover and cook about 15 minutes, stirring occasionally, until potatoes are tender and soup is slightly thickened.

Ingredients you will need

Potato

Soup