Corn and Shrimp Chowder
Recipe from Betty Crocker

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


Corn and Shrimp Chowder

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Servings: 7 servings (1 1/3 cups each)
Prep Time: 50 mins
Total Time: 50 mins
Related Categories: Chowders, Chowders, Corn Chowder, Corn Chowder, Fish Chowder, Seafood Chowder, Soup and Chowder
 
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Ingredients
  • 4  slices
    bacon, cut into 1/2-inch pieces
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  • 1  medium
    onion, coarsely chopped (1/2 cup)
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  • 1  medium
    stalk celery, coarsely chopped (1/2 cup)
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  • 6  small
    red potatoes, cut into 1/2-inch pieces
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  • 2  cups
    Green Giant® Niblets® frozen corn
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  • 1/4  teaspoon
    dried thyme leaves
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  • 1  carton
    (32 oz) Progresso® chicken broth (4 cups)
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  • 1/4  cup
    Gold Medal® Wondra® quick-mixing flour
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  • 2  cups
    half-and-half
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  • 12  ounces
    frozen uncooked medium shrimp, peeled, deveined and tail shells removed (do not thaw)
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  • 1/2  teaspoon
    salt
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  • 1/8  teaspoon
    pepper
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Directions
1.
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.
2.
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.
3.
Stir in half-and-half, shrimp, salt and pepper. Cover; cook 5 to 6 minutes, stirring occasionally, until shrimp are pink.

Tip:
High Altitude (3500-6500 ft): Increase cook time in step 3 to 6 to 8 minutes.
Nutrition information
Calories 420 (Calories from Fat 170); Total Fat 19g (Saturated Fat 11g, Trans Fat 1/2g); Cholesterol 125mg; Sodium 890mg; Total Carbohydrate 45g (Dietary Fiber 5g, Sugars 10g); Protein 18g. Daily Values: Vitamin A 15%; Vitamin C 20%; Calcium 20%; Iron 20%. Exchanges: 2 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Lean Meat; 2 1/2 Fat. Carbohydrate Choices: 3. Percent Daily Values are based on a 2,000 calorie diet
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