Shrimp, Potato & Corn Chowder

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Family-friendly

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Quick and easy

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Prep Time:

15 minutes

Cook Time:

20 minutes

Makes:

6 - 8 servings

Ingredients

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

Instructions


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 bottom 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 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.

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 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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