One-Pot Bacon-Shrimp Corn Chowder

Recipe

Main Dish
One-Pot Bacon-Shrimp Corn Chowder

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User Rating

4.56 out of 5 stars
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9 ratings

Recipe Data

10
Servings
5min
Prep
30min
Total

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    Description

    Just use one pot to make our comforting fall chowder packed with potatoes, corn, bacon, and shrimp. 

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    Servings and Ingredients

    Ingredients
    Serves 10
    QuantityIngredientAdd
    1(1-lbs.) pkg. Hy-Vee thick black-peppered slab bacon, chopped
    1 lbs.raw peeled and deveined shrimp, tails removed, 26-20 ct.
    1small white onion, chopped
    1medium 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

    Directions

    1. 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.

    2. 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.

    3. 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.

    Nutrition facts

    Servings

    350 Calories per serving
    1 cup

    Amounts Per Serving

    • Total Fat: 20g
    • Cholesterol: 100mg
    • Sodium: 1010mg
    • Total Carbohydrates: 26g
    • Protein: 18g

    Daily Values

    0%
    Iron 6%
    0%
    Calcium 10%
    0%
    Vitamin D 6%
    0%
    Potassium 10%

    Recipe Source:

    Hy-Vee Seasons October 2019