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Nutrition Facts
Serving Size 350 g
(Approx. 8 Servings)
Amount Per Serving
Calories 340 Calories From Fat 190
% Daily Value*
Total Fat 22 g 34%
Saturated Fat 14 g 70%
Trans Fat 0.0 g
Cholesterol 150 mg 50%
Sodium 690 mg 29%
Total Carbohydrate 23 g 8%
Dietary Fiber 1 g 4%
Sugars 4 g
Protein 14 g
Vitamin A 15% Iron 0%
Vitamin C 2% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Shrimp Potato & Corn Chowder
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 Lb New Harvest 31/40 Brown Shrimp
5 H-E-B Premium Pepper Bacon
20 Oz Simply Potatoes - Diced Potatoes with Onions or Shredded Hash Browns
2 Tbsp H-E-B All Purpose Flour
1 Tbsp Tony Chachere's Seasoning
3 cup(s) Central Market Organics Chicken Broth
4 cup(s) H-E-B Sweet Corn
2 cup(s) H-E-B Heavy Whipping Cream
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Instructions

1
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.
2
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.
3
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.

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