Ingredients
- 8 medium Klondike Rose® or Klondike Goldust® potatoes, cubed
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup whole kernel corn
- 1 cup peas
- ½ stick butter
- 2 Tbsp. flour
- 4 cups milk
- 1 cup half and half
- ½ cup chicken stock
- 1 tsp. salt
- ½ tsp. pepper
- 1 lb. medium shrimp
- 2 cups salted water
- ¼ cup crumbled bacon
- ½ cup cheddar cheese, grated
Preparation Steps
- In a large saucepan, melt butter and sauté onion and carrots until tender. Whisk in the flour and cook for approximately 1 minute.
- Pour the butter/flour mixture into the crock pot along with the potatoes, milk, corn, peas, and chicken stock. Add half and half and season with salt and pepper
- Cook on low for 6 hours.
- In a small saucepan, bring 2 cups lightly salted water to a boil. Add the shrimp and stir until they turn pink. Take off head and drain.
- If the shrimp hasn’t been pre-peeled, peel them, chop into chunks, and add to the soup along with the bacon. Cook for an additional 30 minutes.
- Top with grated cheese. Serve.