Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Shrimp & Corn Chowder




Source of Recipe


Woman's Day


List of Ingredients




4 slices bacon, stacked and diced
1 each medium onion and red bell pepper, diced
3 Tbsp all-purpose flour
1 lb red-skinned potatoes, cut in 1/2-in. chunks (3 cups)
2 cups whole milk
1 can (14 1/2 oz) chicken broth
1 can (14 1/2 oz) whole-kernel corn, drained
1 Tbsp fresh thyme leaves or 1 tsp dried
3/4 tsp salt
1/2 tsp black pepper
1 lb raw medium shrimp, peeled, deveined and cut bite-size

Recipe



1. Heat a 3- to 4-qt saucepan over medium heat. Add bacon; cook until crisp. Remove with a slotted spoon, drain well on paper towels and reserve.

2. Drain off all but 1 Tbsp fat. Add onion and bell pepper and cook, stirring as needed, 5 minutes or until soft. Add flour; stir until blended with fat. Stir in remaining ingredients except shrimp.

3. Bring to a boil, stirring bottom of saucepan and taking care to get into corners. Reduce heat, partially cover and simmer 10 minutes, stirring occasionally, or until potatoes are tender. Add the shrimp and simmer a minute or 2 until cooked through. Ladle into soup plates and sprinkle with bacon. Serve immediately.