Creamy Shrimp Vegetable Chowder

Serve this Creamy Shrimp Vegetable Chowder on a cold winter's night with a big loaf of crusty bread and a green salad.

• 1-1/2 tsps chicken bouillon
• 2 cups hot water
• 4 slices bacon
• 1/3 cup chopped onion
• 1/3 cup butter or margarine
• 1/2 cup flour
• 1/2 tsp salt
• 1/8 tsp pepper
• 1/8 tsp nutmeg
• 3 cups milk
• 1-16 oz. bag frozen broccoli-califlower mixed
• 12 oz. package medium frozen shrimp or 2-6 oz. packages of small frozen shrimp, rinsed
• 3 green onions (discard most of the white and chop the rest)

Dissolve bouillon in hot water; set aside. In Dutch oven, cook bacon until crisp. Remove bacon with slotted spoon. Crumble bacon and set aside.

Add onion and butter; cook until tender. Stir in flour, salt, pepper and nutmeg. Cook 2 minutes stirring constantly until smooth and bubbly.

Gradually stir in milk and dissolved bouillon; cook until thickened, stirring constantly. Add vegetables and shrimp. Cook over medium heat just until bubbly. Reduce heat and simmer 20 minutes stirring occasionally.

To serve, ladle into bowls and top with crumbled bacon and green onion. Serves 6.

If you like shrimp, this recipe for soup will become a family favorite.

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