Heat a large pot over medium heat. Add bacon; cook until crisp. Add shrimp, onion, carrot, and celery. Cook and stir until shrimp are opaque. Remove shrimp mixture from pot with a slotted spoon. Cover and keep warm.
Just use one pot to make our comforting fall chowder packed with potatoes, corn, bacon, and shrimp.
Servings and Ingredients
|1 (1-lbs.) pkg. Hy-Vee thick black-peppered slab bacon, chopped|
|1 lbs. raw peeled and deveined shrimp, tails removed, 26-20 ct.|
|1 small white onion, chopped|
|1 medium carrot, peeled and chopped|
|1 stalk(s) celery, chopped|
|2 c. Hy-Vee frozen potatoes O'Brien|
|1 (16-oz.) bag Hy-Vee frozen golden corn|
|¼ c. Hy-Vee all-purpose flour|
|4 c. Hy-Vee whole milk|
|2 tsp. Creole seasoning|
|2 tsp. fresh thyme, chopped, plus additional for garnish|
|1 tsp. Hy-Vee salt|
|1 tsp. Hy-Vee paprika|
|½ tsp. ground marjoram|
|White Cheddar cheese, shredded, for serving|
Things To Grab
- Large pot
- Slotted spoon
Add frozen potatoes and corn to same pot. Cook and stir over medium heat for 5 minutes. Add flour; cook and stir 1 minute more. Slowly add milk and bring to a simmer, stirring occasionally. Cook for 5 minutes or until thickened.
Return shrimp mixture to pot. Add Creole seasoning, chopped thyme, salt, paprika, and marjoram. Cook until heated through. Serve chowder in bowls topped with cheese and, if desired, thyme sprigs.
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 100mg
- Sodium: 1010mg
- Total Carbohydrates: 26g
- Protein: 18g