Corn & Shrimp Chowder

Prep Time: 50 mins. – Cook Time: 35 mins. – Serves 7


4 slices bacon, cut into 1/2-inch pieces

1 medium onion, coarsely chopped (1/2 cup)

1 medium stalk celery, coarsely chopped (1/2 cup)

6 small red potatoes, cut into 1/2-inch pieces

2 cups frozen corn

¼ teaspoon dried thyme leaves

1 carton (32 oz.) chicken broth (4 cups)

¼ cup quick-mixing flour

2 cups half-and-half

12 oz. frozen uncooked medium shrimp, peeled, deveined and tail shells removed (do not thaw)

½ teaspoon salt

1/8 teaspoon pepper



  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.


Recipe From: Betty Crocker

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