Recipe by Barb G.
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.
- 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 See How It's Made
- 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.
- Drain off all but 1 tablespoon fat; add onion and bell 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 10 minutes (stirring occasionally) or until potatoes are tender.
- 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.