- 4 slices bacon, cut into ½ inch pieces
- 1 medium onion, coarsely chopped (1/2 cup)
- 1 medium stalk of celery, coarsely chopped (1/2 cup)
- 6 small red potatoes, cut into ½ inch pieces
- 2 cups frozen corn
- ¼ teaspoon thyme leaves
- 4 cups chicken broth
- ¼ cup flour
- 2 cups half & half
- 1 package frozen uncooked medium shrimp, peeled and de-veined, tails removed (do not thaw)
- ½ teaspoon salt
- 1/8 teaspoon pepper
- Sizzle up the bacon in a 5 to 6 quart Dutch oven over medium heat, 5 to 6 minutes, stirring frequently, until crisp. Turn down the heat and stir in onion, celery, potatoes, frozen corn and thyme. Cook on the stove top 5 to 6 minutes, stirring frequently until the onion and celery are softened.
- Add broth, or 4 cups of boiling water and 4 teaspoons chicken bouillon powder. Sprinkle the flour and whisk into the broth and vegetables until smooth. Heat to a gentle boil, reduce heat, cover and simmer gently about 15 minutes, stirring occasionally, until potatoes are tender and soup is slightly thickened.
- Turn down heat. Stir in half & half, shrimp, salt & pepper. Cover and heat 5 to 6 minutes – to prevent curdling, do not let the soup simmer or boil – stir occasionally until shrimp are pink. Absolutely wonderful!
