Corn and Shrimp Chowder

 

4

slices bacon, cut into 1/2-inch pieces

1

medium onion, coarsely chopped (1/2 cup)

1

medium stalk celery, coarsely chopped (1/2 cup)

6

small red potatoes, cut into 1/2-inch pieces

2

cups Green Giant® Niblets® frozen corn

1/4

teaspoon dried thyme leaves

1

carton (32 oz) Progresso® chicken broth (4 cups)

1/4

cup Gold Medal® Wondra® quick-mixing flour

2

cups half-and-half

12

oz frozen uncooked medium shrimp, peeled, deveined and tail shells removed (do not thaw)

1/2

teaspoon salt

1/8

teaspoon pepper

• 1 In 5- to 6-quart Dutch oven, cook bacon over medium-high heat 5 to 6 minutes, stirring frequently, until crisp. Stir in onion, celery, potatoes, frozen corn and thyme. Cook 5 to 6 minutes, stirring frequently, until onion and celery are softened.
• 2 With wire whisk, beat in broth and flour. Heat to boiling. Reduce heat to medium; cover and cook about 15 minutes, stirring occasionally, until potatoes are tender and soup is slightly thickened.
• 3 Stir in half-and-half, shrimp, salt and pepper. Cover; cook 5 to 6 minutes, stirring occasionally, until shrimp are pink.