“Ready, Set, Cook! Special Edition Contest Entry: I love quick and easy dishes and this fills the bill. Equally satisfying in the cold of winter or for a summer lunch.”
READY IN:
45mins
SERVES:
4-6
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 4 quart sauce pan saute bacon until crisp. Remove bacon, drain and set aside. Pour off accumulated fat, reserving about 1 tablespoon.
  2. On medium heat, add the butter to reserved bacon fat; add white part of green onion - cook until onions soften.
  3. Add flour to butter mixture and stir until smooth, to form a light roux.
  4. Add 3 cups of the half and half and whisk constantly until mixture is smooth and thickens. Add potatoes.
  5. In a blender combine the other 1 cup of half and half with cream cheese and blend until smooth. Add to soup mixture.
  6. Stir in shrimp, corn, reserved bacon and cayenne pepper. Add salt to taste. Simmer gently for 15 to 20 minutes - do not boil!
  7. Serve topped with reserved sliced green onion tops.

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