1lb.large peeled and deveined shrimp,
4 - 6slicesH-E-B Thick-Sliced Peppered Bacon, coarsely chopped,
1bag (20 oz.)Simply Potatoes - Diced Potatoes with Onions or Shredded Hash Browns,
1Tbsp.seafood seasoning (like Tony Chachere's),
3c.Central Market® Organics Chicken Broth,
4c.frozen corn kernels,
2c. ( 1 pint)half and half or heavy cream,
1Cook 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 bottom of pan to release browned bits. Stir in flour and seafood seasoning until blended well.
2Gradually stir in broth; bring to a boil and simmer over Medium heat 10 to 15 minutes or until potatoes are tender, stirring occasionally. Spoon half of the potatoes into a bowl; mash with a fork or potato masher and return to pot.
3Stir 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 with coarse salt and pinch of ground white pepper. Ladle chowder into serving bowls; top with bacon and serve.
No Nutritional Information Available