Prep Time: 50 mins. – Cook Time: 35 mins. – Serves 7
Ingredients:
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
Directions:
- 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.
- 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.
- 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