Corn and Shrimp Chowder

Name: Corn and Shrimp Chowder
Ingredients: 5 slices bacon, cut into 1/2 in. strips; 1 medium onion, chopped; 2 stalks celery, chopped; 6 -7 red potatoes, cut into pieces; 2 (15 ounce) cans corn niblets (substitute frozen okay); 12 teaspoon ground thyme; 4 cups chicken stock; 12 cup all-purpose flour; 2 cups half-and-half cream; 1 -2 lb shrimp, frozen and pre-peeled; salt and pepper

11 ingredients

9 steps

Ingredients

5 slices bacon, cut into 1/2 in. strips
1 medium onion, chopped
2 stalks celery, chopped
6 -7 red potatoes, cut into pieces
2 (15 ounce) cans corn niblets (substitute frozen okay)
12 teaspoon ground thyme
4 cups chicken stock
12 cup all-purpose flour
2 cups half-and-half cream
1 -2 lb shrimp, frozen and pre-peeled
salt and pepper

Directions

1

Crisp bacon in a heavy pot.
2

Add onion, celery, potatoes, corn, and thyme.
3

Continue cooking over medium heat for 5-8 minutes.
4

In a bowl, combine chicken stock with flour and whisk until blended.
5

Add chicken stock mixture to pot and cook until potatoes are tender.
6

Add half-and-half and shrimp and cook until shrimp turn pink and chowder is boiling.
7

This addition will cool the chowder so it takes a few minutes to reach the final stage.
8

Add salt and pepper to taste.
9

I suggest you make your salad and warm the bread before adding the shrimp.