Shrimp, Bacon and Corn Chowder.....Soup

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Preparation time:
Cooking time:

Difficulty:
Serves: 4

Ingredients

Bacon, 4 slices diced
Onion and Red Bell Pepper, diced, 1 each
Flour, 3 tbs
Red Skin Potatoes, 1 pound, cut in chunks
Milk, 2 cups
Chicken Broth, 14 oz can
Whole Kernel Corn, 14 oz can, drained
Thyme Leaves, 1 tbs
Salt, 3/4 tsp
Pepper, 1/2 tsp
Shrimp, 1 pound, peeled and deveined and cut bite size


Method

HEAT A SAUCEPAN. Add bacon, cook until crisp. Drain on paper towels. Drain off all but 1 tbs fat. Add onion and red bell pepper and cook until soft. Add flour, stir until blended with fat. Stir in remaining ingredients except shrimp. Bring to a boil, reduce heat, partially cover and simmer until potatoes are tender. Add the shrimp and simmer until cooked through. Ladle into soup plates. Sprinkle with bacon and serve immediately. SERVE WITH BREAD OR CRACKERS.*

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