Shrimp and Bacon Chowder

1 tablespoon olive oil
1 tablespoon butter
1 medium onion, chopped
1/2 pound raw medium shrimp, shelled
2 tablespoons flour
2 cups potatoes (2 medium), cut into 1/2" cubes
2 cups milk
2 cups chicken broth
2 cups corn
1 bay leaf
1/2 teaspoon dried thyme
4 strips bacon, cooked and cut into 1/2" pieces
salt and fresh ground pepper

Heat olive oil and butter on medium-high heat in large saucepan till butter is melted. Saute onions for a moment or two, adding shrimp and stirring till onions become translucent and shrimp is mostly cooked. Add flour, continuing to stir till shrimp and onions are coated and all flour is moistened.

Add potatoes, corn, bay leaf and thyme. Pour in milk and chicken broth, scraping bottom of pot as you stir. Bring to a boil and reduce heat to simmer partially covered for 15-20 minutes, stirring occasionally. Check tenderness of potatoes, which should be fork tender. Add bacon, salt and fresh ground pepper to taste. Remove bay leaf before serving and top each bowlful with shredded cheddar cheese if desired.

Serves four. Serving Size 1 3/4 cups. Calories 403, Fat 12.9g, Fiber 4.2g, Protein 30.7g

The chowder can be as rich as you wish, depending on the fat content of the milk used but the nutrition info listed is for fat-free skim. For potatoes, I used partially peeled reds, though this soup is plenty colorful with the pink of the shrimp, the yellow corn and the deep browns of the bacon against the creamy base.