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 Shredded 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 crispy. Drain on paper
towels. Sauté potatoes in remaining bacon drippings about 3 minutes, scraping bott
om of pan to release browned bits. Stir in flour and
seafood seasoning until blended well.
Gradually stir in broth; bring to a boil and simmer over Medium heat 10 to 15 minutes or u
ntil potatoes are tender, stirring occasionally. Spoon half of the potatoes into a bowl; m
ash with a fork or potato masher and return to pot.
Stir in cream and corn; return chowder to a boil. Add shrimp; simmer 2 or 3 minutes or unt
il shrimp just begins to curl. Stir and season with coarse salt and pinch of ground white
pepper. Ladle chowder into serving bowls; top with bacon and serve.
No Nutritional Information Available