MSGID: 1:229/452 4A198CC7
-=> JIM WELLER wrote to RUTH HAFFLY <=-

 JW> When you factor in both time spent and gas used is it really worth
 JW> it to shop at multiple stores? I shop at just one; it's the closest
 JW> one to the house and I pass by it daily on the drive home from work.
 JW> I have one of their loyalty cards, earn points and also as a
 JW> cardholder get notices on-line for discounts of up to 20% on stuff.

It most certainly is worth the time and effort (both minimal). I have
stores located conveniently for such activity. And I know which ones
are "best" for which items. And almost all are on my regular routes in
any event.

For most stores I use I have a loyalty card - mostly for getting access
to "members only" pricing. But, for Hy-Vee I get sale prices, free curb
side pickup, gasoline discounts on many items I buy anyway, etc.

So, yeah. It's worth it .... and then some. This will be Saturday's
supper (and Sunday's lunch).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: One-Pot Bacon-Shrimp Corn Chowder
 Categories: Soups, Pork, Seafood, Potatoes, Dairy
      Yield: 10 Servings
 
      1 lb Thick black-peppered slab
           - bacon; chopped
      1 lb Raw peeled, deveined shrimp;
           - tails off, 26-20 ct.
      1 sm White onion, chopped
      1 md Carrot; scraped, chopped
      1    Rib celery; chopped
      2 c  Hy-Vee frozen potatoes
           - O'Brien
     16 oz Bag frozen golden corn
    1/4 c  All-purpose flour
      4 c  Whole milk
      2 ts Creole seasoning; Tony
           - Chachere's (green can) or
           - home-made
      2 ts Fresh thyme; chopped, plus
           - additional for garnish
      1 ts Salt
      1 ts Paprika
    1/2 ts Ground marjoram
           White Cheddar; shredded, for
           - serving
 
  Heat a large pot over medium heat. Add bacon; cook until
  crisp. Add shrimp, onion, carrot, and celery. Cook and
  stir until shrimp are opaque. Remove shrimp mixture from
  pot with a slotted spoon. Cover and keep warm.
  
  Add frozen potatoes and corn to same pot. Cook and stir
  over medium heat for 5 minutes. Add flour; cook and stir
  1 minute more. Slowly add milk and bring to a simmer,
  stirring occasionally. Cook for 5 minutes or until
  thickened.
  
  Return shrimp mixture to pot. Add Creole seasoning,
  chopped thyme, salt, paprika, and marjoram. Cook until
  heated through. Serve chowder in bowls topped with
  cheese and, if desired, thyme sprigs.
  
  Serves 10
  
  RECIPE FROM: https://www.hy-vee.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... "Outer order contributes to inner calm" -- Gretchen Rubin

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