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Corn and Shrimp Chowder

 14 Ratings
8 Comments
  • Prep Time 50 min
  • Total Time 50 min
  • Servings 7
  • Save
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The best of corn and seafood chowders come together in one delicious dish!

Ingredients

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 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

Directions

  • 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.

Expert Tips

Make this cozy soup the star of a simple meal. A basket of hearty whole-grain or sourdough rolls or breadsticks is the only accompaniment needed.

Perk up the presentation of this chunky chowder by sprinkling each serving with chopped fresh thyme or parsley.

The term chowder is used to describe a thick, rich soup with chunks of food. The name comes from the French chaudière, or "cauldron."

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
Calories from Fat
170
% Daily Value
Total Fat
19g
29%
Saturated Fat
11g
54%
Trans Fat
1/2g
Cholesterol
125mg
42%
Sodium
890mg
37%
Total Carbohydrate
45g
15%
Dietary Fiber
5g
19%
Sugars
10g
Protein
18g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
20%
20%
Calcium
20%
20%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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