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    Celery rib; 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.
  
  RECIPE FROM: https://www.hy-vee.com
  
  Uncle Dirty Dave's Kitchen
 
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