Ingredients Jump to Instructions ↓

  1. 14 slices bacon, stacked and diced

  2. 1 each medium onion and red pepper, diced

  3. 3 Tbsp flour

  4. 1 lb red-skin potatoes, cut in 1/2-in. chunks (3 cups)

  5. 2 cups whole milk

  6. 1 can (14 1/2 oz) chicken broth

  7. 1 can (14 1/2 oz) whole-kernel corn, drained

  8. 1 Tbsp fresh (or 1 tsp dried) thyme leaves

  9. 3/4 tsp salt

  10. 1/2 tsp pepper

  11. 1 lb raw medium shrimp, peeled, deveined and cut bite-size

Instructions Jump to Ingredients ↑

  1. Heat a 3- to 4-qt saucepan over medium heat. Add bacon; cook until crisp. Remove with a slotted spoon, drain well on paper towels and reserve.

  2. Drain off all but 1 Tbsp fat. Add onion and red pepper and cook, stirring as needed, 5 minutes or until soft. Add flour; stir until blended with fat. Stir in remaining ingredients except shrimp.

  3. Bring to a boil, stirring bottom of saucepan and taking care to get into corners. Reduce heat, partially cover and simmer, stirring occasionally, 10 minutes or until potatoes are tender.

  4. Add the shrimp and simmer 1 to 2 minutes or until cooked through. Ladle into soup plates, sprinkle with bacon and serve immediately.


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