Thursday, September 30, 2010

Corn & Shrimp Chowder with Bacon

Olive Oil
Chopped Onion
Chopped Bell Pepper
Frozen Corn
Potato, peeled and diced
2 cups Chicken Broth
1 cup 1/2 & 1/2
2 Tbsp. Flour
1/2 tsp. Thyme
1/4 tsp. Salt
1/4 tsp. Red Pepper Flakes
1 pound Shrimp
Bacon, crumbled

Heat oil in large sauce pan over medium heat. Add onion and bell pepper; cook and stir 5 minutes. Stir in corn, potato, and broth; bring to boil. Simmer, covered, 20 minutes. Combine 1/2 and 1/2, thyme, flour, salt, and red pepper; stir into corn mixture. Cook and stir 3 minutes. Add shrimp, cook 3 minutes. Serve with crumbled bacon.

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