Dissolve bouillon in hot water. In a 5-quart Dutch oven, cook bacon until lightly crisp. Remove bacon from pan; drain, reserving drippings in pan. Crumble bacon; set aside.
Add onions, margarine; cook until tender. Lightly spoon floor into measuring cup; level off.
Stir in flour, salt, pepper and nutmeg.
Cook 2 minutes, stirring constantly, until smooth and bubbly.
Gradually stir in milk and dissolve bouillon; cook until thickened,
Add frozen vegetables, shrimp, and bacon.
Cook over medium heat just until bubbly, stirring frequently. Reduce heat; simmer 20 minutes, stirring occasionally
Makes 6 (1 1/2 cup) servings