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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This recipe also has the good flavor of bacon. Very easy to make, great for lunch or for dinner served with crusty bread and a salad. Ingredients:
4 slices bacon, stacked and diced |
1 medium onion, diced |
1 medium red bell pepper, diced |
3 tablespoons flour |
1 lb red-skinned potato, cut in 1/2-inch chunks (3 cups) |
2 cups whole milk |
1 (14 1/2 ounce) can chicken broth |
1 (14 1/2 ounce) can whole kernel corn, drained |
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme |
3/4 teaspoon salt |
1/2 teaspoon black pepper |
1 lb medium raw shrimp, peeled, deveined and cut bite-size |
Directions:
1. Heat a 3-to 4-quart saucepan over medium heat; add bacon; cook until crisp;remove bacon with a slotted spoon, drain well on paper towels and reserve.
2. Drain off all but 1 tablespoon fat; add onion and bell pepper and cook, stirring as needed, 5 minutes or until soft.
3. Add flour; stir until blended with fat; stir in remaining ingredients, EXCEPT Shrimp.
4. Bring to a boil, stirring bottom of saucepan and taking care to get into corners; reduce heat, partially cover and simmer 10 minutes (stirring occasionally) or until potatoes are tender.
5. Add the shrimp and simmer a minute or 2 until cooked through (DO-NOT over cook shrimp); Ladle into soup plates and sprinkle with bacon, Serve immediately.
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