Hearty Shrimp Bacon and Corn Chowder


	Hearty Shrimp, Bacon and Corn Chowder


	Wonderful shrimp chowder with fresh onion and bell pepper, potatoes and corn. Bacon provides a nice salty base to a milk thickened chicken stock.

	Ingredients -

	4 slices Bacon, diced and cooked crisp 1 medium Red Onion, diced 1 large Red Bell Pepper, diced 3 tablespoons Flour 1 pound Red Skin Potatoes, cut in chunks 2 cups Milk 1 (14 ounces) can Chicken Broth 1 (14 ounces) can Whole Kernel Corn, drained 1 tablespoon Thyme Leaves ¾ teaspoon Salt ½ teaspoon Pepper 1 pound Shrimp, peeled and deveined and cut bite size

	Preparation:

	1. Retain one-tablespoon bacon fat after cooking bacon. 2. Heat bacon fat over medium heat. 3. Add onion and bell pepper. Cook until vegetables are soft and onion begins to get translucent. 4. Add flour and stir to dissolve. 5. Stir in potatoes, milk, chicken broth, corn, thyme, salt and pepper. 6. Partially cover pan, and bring to a boil. 7. Reduce heat and simmer until potatoes are tender. 8. Add shrimp and cook until shrimp are pink and cooked through. 9. Serve warm in soup bowls. Sprinkle with bacon.

	Variations and Recipe Ideas:

Cooking Tip

Shrimp

Any size shrimp work well in this recipe, but the larger the shrimp the better as the cooking softens the shrimp and infuses it with the many flavors in the chowder.

Cooking Tip

Red Skin Potatoes

Any potato will work as a replacement for the red potatoes in this recipe. Red potatoes have a very thin skin and so any substitute probably should as well, otherwise peel the potatoes prior to using in the chowder.

Hearty Shrimp, Bacon and Corn Chowder

Cooking Tip

Cooking Tip