MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: One-Pot Bacon-Shrimp Corn Chowder
Categories: Soups, Pork, Seafood, Potatoes, Dairy
Yield: 10 Servings

1 lb Thick black-peppered slab
- bacon; chopped
1 lb Raw peeled, deveined shrimp;
- tails off, 26-20 ct.
1 sm White onion, chopped
1 md Carrot; scraped, chopped
1 Rib celery; chopped
2 c Hy-Vee frozen potatoes
- O'Brien
16 oz Bag frozen golden corn
1/4 c All-purpose flour
4 c Whole milk
2 ts Creole seasoning; Tony
- Chachere's (green can) or
- home-made
2 ts Fresh thyme; chopped, plus
- additional for garnish
1 ts Salt
1 ts Paprika
1/2 ts Ground marjoram
White Cheddar; shredded, for
- serving

Heat a large pot over medium heat. Add bacon; cook until
crisp. Add shrimp, onion, carrot, and celery. Cook and
stir until shrimp are opaque. Remove shrimp mixture from
pot with a slotted spoon. Cover and keep warm.

Add frozen potatoes and corn to same pot. Cook and stir
over medium heat for 5 minutes. Add flour; cook and stir
1 minute more. Slowly add milk and bring to a simmer,
stirring occasionally. Cook for 5 minutes or until
thickened.

Return shrimp mixture to pot. Add Creole seasoning,
chopped thyme, salt, paprika, and marjoram. Cook until
heated through. Serve chowder in bowls topped with
cheese and, if desired, thyme sprigs.

Serves 10

RECIPE FROM: https://www.hy-vee.com

Uncle Dirty Dave's Kitchen

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... It depends on which end he tries to light.

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