Total Time
50mins
Prep 5 mins
Cook 45 mins

Easy weekend meal. Takes about 1 hour to prepare. Just serve with a loaf of good multi grain bread and salad. My family always comes back for second helpings!

Ingredients Nutrition

  • 5 slices bacon, cut into 1/2 in. strips
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 6 -7 red potatoes, cut into pieces
  • 2 (15 ounce) cans corn niblets (substitute frozen okay)
  • 12 teaspoon ground thyme
  • 4 cups chicken stock
  • 12 cup all-purpose flour
  • 2 cups half-and-half cream
  • 1 -2 lb shrimp, frozen and pre-peeled
  • salt and pepper

Directions

  1. Crisp bacon in a heavy pot.
  2. Add onion, celery, potatoes, corn, and thyme. Continue cooking over medium heat for 5-8 minutes.
  3. In a bowl, combine chicken stock with flour and whisk until blended.
  4. Add chicken stock mixture to pot and cook until potatoes are tender.
  5. Add half-and-half and shrimp and cook until shrimp turn pink and chowder is boiling. This addition will cool the chowder so it takes a few minutes to reach the final stage.
  6. Add salt and pepper to taste.
  7. I suggest you make your salad and warm the bread before adding the shrimp.

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