Ingredients: |
Ingredients: 4 slices bacon, cut into 1/2-inch pieces
1 medium onion, coarsely chopped (1 cup)
2 stalk celery, coarsely chopped (1 cup)
6 small red potatoes, cut into 1/2-inch pieces (1 1/2 cups)
2 cups Green Giant® Niblets® frozen corn
3/4 teaspoon dried ground thyme leaves
1 carton (32 oz) Progresso® chicken broth (4 cups)
or
make broth from 2 knorr chicken or shrimp boullon cubes and 32oz water
1/4 cup Gold Medal® Wondra® quick-mixing flour
2 cups half-and-half
16 oz frozen uncooked medium shrimp, peeled, deveined and tail shells removed (do not thaw)
1/2 teaspoon salt
1/8 teaspoon pepper
|
Directions: |
Directions:In 5- to 6-quart Dutch oven, cook bacon over medium-high heat 5 to 6 minutes, stirring frequently to render fat out until crisp.
Stir in onion, celery and sauté for another 2-3 minutes.
Then add 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.
1 Serving
Calories
420 (
Calories from Fat
170),
Total Fat
19g
(Saturated Fat
11g,
Trans Fat
1/2g ),
Cholesterol
125mg
Sodium
890mg
Total Carbohydrate
45g
(Dietary Fiber
5g
Sugars
10g ),
Protein
18g ;
% Daily Value*:
Vitamin A
15%;
Vitamin C
20%;
Calcium
20%;
Iron
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 Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet. |
This recipe for Corn and Shrimp Chowder is from