All you need:
1 tbsp Grand Selections olive oil
3/4 c. chopped onion
3/4 c. chopped red bell pepper
1 (16 ounce) package Hy-Vee frozen cut golden corn
1 medium Hy-Vee russet potato, peeled and cubed (about 1 cup)
1 (14.5 ounce) can Hy-Vee chicken broth
1 c. Hy-Vee half-and-half
2 tbsp Hy-Vee flour
1/2 tsp Hy-Vee dried thyme, crushed
1/4 tsp Hy-Vee salt
1/4 tsp Hy-Vee crushed red pepper
1 pound uncooked 51- to 60-count shrimp, peeled
2 strips Hy-Vee applewood-smoked bacon, crisp-cooked, drained and crumbled
All you do:
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 flakes; 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.
Daily nutritional values:
20% vitamin A
50% vitamin C
10% calcium
15% iron
Nutrition information per serving:
Calories: 300
Carbohydrate: 30g
Cholesterol: 135mg
Dietary Fiber: 2g
Fat: 10g
Protein: 21g
Saturated Fat: 4g
Sodium: 580mg
Sugar: 6g
Trans fats: 0g