31 31
YIELD
4 servings
ACTIVE
25 minutes
TOTAL
50 minutes
14 STRIPS BACON, STACKED AND DICED
1 EACH MEDIUM ONION AND RED PEPPER, DICED
3 TBSP FLOUR
1 LB RED-SKINNED POTATOES, CUT IN ½-IN. CHUNKS (3 CUPS)
2 CUPS WHOLE MILK
1 CAN (14.5 OZ) CHICKEN BROTH
1 CAN (14.5 OZ) WHOLE-KERNEL CORN, DRAINED
1 TBSP FRESH THYME LEAVES (OR 1 TSP DRIED)
¾ TSP SALT
½ TSP PEPPER
1 LB RAW MEDIUM SHRIMP, PEELED, DEVEINED AND CUT BITE-SIZE
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.
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.
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.
Add the shrimp and simmer 1 to 2 minutes or until cooked through. Ladle into soup plates, sprinkle with bacon and serve immediately.
CALORIES 436 TOTAL FAT 13G SATURATED FAT 5G CHOLESTEROL 164MG SODIUM 1,337MG
TOTAL CARBOHYDRATES 50G DIETARY FIBER 5G PROTEIN 31G
