CORN AND SHRIMP CHOWDER

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Corn and Shrimp Chowder image

The best of corn and seafood chowders come together in one delicious dish!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 7

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 420, Carbohydrate 45 g, Cholesterol 125 mg, Fat 2 1/2, Fiber 5 g, Protein 18 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 10 g, TransFat 1/2 g

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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #soups-stews     #seafood     #vegetables     #chowders     #shrimp     #dietary     #low-calorie     #low-carb     #low-in-something     #shellfish     #corn

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