Corn and Shrimp Chowder with Crispy Bacon

Recipe

Soup, Chili & Stew
Corn and Shrimp Chowder with Crispy Bacon

Primary Media

Bowl of Corn and Shrimp Chowder, garnished with Bacon Bits

User Rating

3.48 out of 5 stars
Rate it:
29 ratings

Recipe Data

6
Servings

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    1 tbsp.Hy-Vee Select olive oil
    ¾ c.chopped onion
    ¾ c.chopped red bell pepper
    1(16 oz) pkg Hy-Vee frozen cut golden corn
    1medium Hy-Vee russet potato, peeled and cubed (about 1 c.)
    1(14.5 oz) can Hy-Vee chicken broth
    1 c.Hy-Vee half-and-half
    2 tbsp.Hy-Vee flour
    ½ tsp.Hy-Vee dried thyme, crushed
    ¼ tsp.Hy-Vee salt
    ¼ tsp.Hy-Vee crushed red pepper
    1 lbs.uncooked 51- to 60-count shrimp, peeled
    2strips Hy-Vee applewood-smoked bacon, crisp-cooked, drained and crumbled

    Directions

    1. 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.
    2. Stir in corn, potato and broth; bring to a boil. Simmer, covered, about 20 minutes or until potato is tender, stirring occasionally.
    3. 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.
    4. Add shrimp and continue to cook about 3 minutes or until shrimp turn pink.
    5. Sprinkle each serving with crumbled bacon.

    Nutrition facts

    Servings

    300 Calories per serving

    Amounts Per Serving

    • Total Fat: 10g
    • Cholesterol: 135mg
    • Sodium: 580mg
    • Total Carbohydrates: 30g
    • Protein: 21g

    Daily Values

    0%
    Vitamin A 20%
    0%
    Vitamin C 50%
    0%
    Iron 15%
    0%
    Calcium 10%

    Recipe Source:

    Hy-Vee Seasons Fall 2009.