Ingredients

The following ingredients have 4 Servings
  • 4 slices bacon, cut into 1/2-inch pieces
  • 1 medium onion, coarsely chopped (1/2 cup)
  • 1 medium stalk celery, coarsely chopped (1/2 cup)
  • 6 small red potatoes, cut into 1/2-inch pieces
  • 2 cups frozen corn
  • 1/4 teaspoon dried thyme leaves
  • 1 carton (32 oz) Progresso™ chicken broth (4 cups)
  • 1/4 cup Gold Medal™ Wondra® quick-mixing flour
  • 2 cups half-and-half
  • 12 oz frozen uncooked medium shrimp, peeled, deveined and tail shells removed (do not thaw)
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Instruction

  • In 5- to 6-quart Dutch oven, cook bacon over medium-high heat 5 to 6 minutes, stirring frequently, until crisp. Stir in onion, celery, potatoes, frozen corn and thyme. Cook 5 to 6 minutes, stirring frequently, until onion and celery are softened.
  • With wire whisk, beat in broth and flour. Heat to boiling. Reduce heat to medium; cover and cook about 15 minutes, stirring occasionally, until potatoes are tender and soup is slightly thickened.
  • Stir in half-and-half, shrimp, salt and pepper. Cover; cook 5 to 6 minutes, stirring occasionally, until shrimp are pink.