Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Hy-Vee Select olive oil | ||
| ¾ c. chopped onion | ||
| ¾ c. chopped red bell pepper | ||
| 1 (16 oz) pkg Hy-Vee frozen cut golden corn | ||
| 1 medium Hy-Vee russet potato, peeled and cubed (about 1 c.) | ||
| 1 (14.5 oz) can Hy-Vee chicken broth | ||
| 1 c. Hy-Vee half-and-half | ||
| 2 tbsp. Hy-Vee flour | ||
| ½ tsp. Hy-Vee dried thyme, crushed | ||
| ¼ tsp. Hy-Vee salt | ||
| ¼ tsp. Hy-Vee crushed red pepper | ||
| 1 lbs. uncooked 51- to 60-count shrimp, peeled | ||
| 2 strips Hy-Vee applewood-smoked bacon, crisp-cooked, drained and crumbled |
Directions
- Heat olive oil in a large saucepan over medium heat. Add onion and bell pepper; cook and stir until onion is tender, about 5 minutes.
- Stir in corn, potato and broth; bring to a boil. Simmer, covered, about 20 minutes or until potato is tender, stirring occasionally.
- In a small bowl, combine half-and-half, flour, thyme, salt and pepper flakes; stir into corn mixture. Cook and stir until thickened and bubbly, about 3 minutes.
- Add shrimp and continue to cook about 3 minutes or until shrimp turn pink.
- Sprinkle each serving with crumbled bacon.
Nutrition facts
Servings
300 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 135mg
- Sodium: 580mg
- Total Carbohydrates: 30g
- Protein: 21g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 50%
0%
Iron 15%
0%
Calcium 10%
Recipe Source:
Hy-Vee Seasons Fall 2009.