Corn And Shrimp Chowder

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 5 slices bacon, cut into 1/2 in. strips
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 6 -7 red potatoes, cut into pieces
• 2 (15 ounce) cans corn niblets (substitute frozen okay)
• 1/2 teaspoon ground thyme
• 4 cups chicken stock
• 1/2 cup all-purpose flour
• 2 cups half-and-half cream
• 1 -2 lb shrimp, frozen and pre-peeled
• salt and pepper

Recipe

• 1 crisp bacon in a heavy pot.
• 2 add onion, celery, potatoes, corn, and thyme. continue cooking over medium heat for 5-8 minutes.
• 3 in a bowl, combine chicken stock with flour and whisk until blended.
• 4 add chicken stock mixture to pot and cook until potatoes are tender.
• 5 add half-and-half and shrimp and cook until shrimp turn pink and chowder is boiling. this addition will cool the chowder so it takes a few minutes to reach the final stage.
• 6 add salt and pepper to taste.
• 7 i suggest you make your salad and warm the bread before adding the shrimp.