Shrimp and Corn Chowder

Community Leader
Registered: 02-27-1999
Shrimp and Corn Chowder
Sat, 11-06-2010 - 5:06pm

Shrimp and Corn Chowder


1 tbsp olive oil
3/4 c. chopped onion
3/4 c. chopped red bell pepper
16 ounces frozen corn
1 medium russet potato -- peeled and cubed
1 can chicken broth -- (14.5 ounce)
1 c. half and half
2 tbsp flour
1/2 tsp dried thyme -- crushed
1/4 tsp salt shopping list
1/4 tsp crushed red pepper
1 pound shrimp -- uncooked, peeled & deveined
2 strips bacon -- crisp-cooked, drained and crumbled

Heat olive oil in a large saucepan over medium heat. Add onion and bell pepper; cook and stir until onion is tender, about 5 minutes.

Stir in corn, potato and broth; bring to a boil. Simmer, covered, about 20 minutes or until potato is tender, stirring occasionally.

In a small bowl, combine half-and-half, flour, thyme, salt and pepper; stir into corn mixture. Cook and stir until thickened and bubbly, about 3 minutes.

Add shrimp and continue to cook about 3 minutes or until shrimp turn pink. Sprinkle each serving with crumbled bacon.

Serves 6 (about 1 cup each).