Shrimp, Potato & Corn Chowder
1 lb. large peeled and deveined shrimp
4 - 6 slices H-E-B Thick-Sliced Peppered Bacon, coarsely chopped
1 bag (20 oz.) Simply Potatoes - Diced Potatoes with Onions or Shredde
d Hash Browns
2 Tbsp. flour
1 Tbsp. seafood seasoning (like Tony Chachere's)
3 c. Central Market® Organics Chicken Broth
4 c. frozen corn kernels
2 c. ( 1 pint) half and half or heavy cream
Cook bacon in a large skillet over Medium-high heat until brown and cr
ispy. Drain on paper towels. Sauté potatoes in remaining bacon
drippings about 3 minutes, scraping bottom of pan to release browned b
its. Stir in flour and
seafood seasoning until blended well.
Gradually stir in broth; bring to a boil and simmer over Medium heat 1
0 to 15 minutes or until potatoes are tender, stirring occasionally. S
poon half of the potatoes into a bowl; mash with a fork or potato mash
er and return to pot.
Stir in cream and corn; return chowder to a boil. Add shrimp; simmer 2
or 3 minutes or until shrimp just begins to curl. Stir and season wit
h coarse salt and pinch of ground white pepper. Ladle chowder into ser
ving bowls; top with bacon and serve.