Soups, Stews & Chilies - (Page 33)

simple soups Corn and Shrimp Chowder Prep Time: 50 Minutes Start to Finish: 50 Minutes Servings: 7 (11/3 cups each) 2. Beat in broth and flour with wire whisk. Heat to boiling; reduce heat to medium. Cover; cook about 15 minutes, stirring occasionally, until potatoes are tender and soup is slightly thickened. 3. Stir in half-and-half, shrimp, salt and pepper. Cover; cook 5 to 6 minutes, stirring occasionally, until shrimp are pink. Nutrition Information Per Serving: 1 ServINg: Calories 280 (Calories from Fat 100); Total Fat 11g (Saturated Fat 6g); Cholesterol 100mg; Sodium 930mg; Total Carbohydrate 31g (Dietary Fiber 3g); Protein 16g 4 1 1 6 2 ¼ 4 ¼ 2 12 ½ 1 /8 slices bacon, cut into ½-inch pieces medium onion, coarsely chopped (½ cup) medium stalk celery, coarsely chopped (½ cup) small red potatoes, cut into ½-inch pieces cups Green Giant® Niblets® frozen whole kernel corn teaspoon dried thyme leaves cups chicken broth cup Gold Medal® Wondra® quick-mixing flour cups half-and-half oz frozen uncooked medium shrimp, peeled, deveined and tail shells removed (do not thaw) teaspoon salt teaspoon pepper Tip » 1. In 5- to 6-quart Dutch oven, cook bacon over mediumhigh 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. Serve-WIth Make this cozy soup the star of a simple meal. A basket of hearty whole-grain or sourdough rolls or breadsticks is the only accompaniment needed. Betty Crocker Most Requested RecipesTM 33

Table of Contents for the Digital Edition of Soups, Stews & Chilies

Cover
“Souper” Soup Toppers
Get Garnished
Simple Soups
Satisfying Stews
Classic Chilies
Bountiful Breads
Nutrition and Recipe Testing Guidelines
Index

Soups, Stews & Chilies