BETTY CROCKER CORN CHOWDER RECIPE RECIPES

Name: Corn and Shrimp Chowder
Prep time: 50 min
Total time: 50 min
Yield: 7
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

CORN AND SHRIMP CHOWDER RECIPE - BETTYCROCKER.COM

Corn and Shrimp Chowder Recipe - BettyCrocker.com image

The best of corn and seafood chowders come together in one delicious dish!

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 50 minutes

Yield 7

Number Of Ingredients 12

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

Steps:

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.
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.
Stir in half-and-half, shrimp, salt and pepper. Cover; cook 5 to 6 minutes, stirring occasionally, until shrimp are pink.

Nutrition Facts : Calories 420 , CarbohydrateContent 45 g, CholesterolContent 125 mg, FatContent 2 1/2 , FiberContent 5 g, ProteinContent 18 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 890 mg, SugarContent 10 g, TransFatContent 1/2 g

CORN AND SHRIMP CHOWDER RECIPE - BETTYCROCKER.COM

Corn and Shrimp Chowder Recipe - BettyCrocker.com image

The best of corn and seafood chowders come together in one delicious dish!

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 50 minutes

Yield 7

Number Of Ingredients 12

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

Steps:

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.
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.
Stir in half-and-half, shrimp, salt and pepper. Cover; cook 5 to 6 minutes, stirring occasionally, until shrimp are pink.

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