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Shrimp, Potato & Corn Chowder
Prep Time:
15 minutes
Cook Time:
20 minutes
6 - 8 servings

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.

Nutritional Information

No Nutritional Information Available


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