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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Easy weekend meal. Takes about 1 hour to prepare. Just serve with a loaf of good multi grain bread and salad. My family always comes back for second helpings! Ingredients:
5 slices bacon, cut into 1/2 in. strips |
1 medium onion, chopped |
2 stalks celery, chopped |
6 -7 red potatoes, cut into pieces |
2 (15 ounce) cans corn niblets (substitute frozen okay) |
1/2 teaspoon ground thyme |
4 cups chicken stock |
1/2 cup all-purpose flour |
2 cups half-and-half cream |
1 -2 lb shrimp, frozen and pre-peeled |
salt and pepper |
Directions:
1. Crisp bacon in a heavy pot.
2. Add onion, celery, potatoes, corn, and thyme. Continue cooking over medium heat for 5-8 minutes.
3. In a bowl, combine chicken stock with flour and whisk until blended.
4. Add chicken stock mixture to pot and cook until potatoes are tender.
5. Add half-and-half and shrimp and cook until shrimp turn pink and chowder is boiling. This addition will cool the chowder so it takes a few minutes to reach the final stage.
6. Add salt and pepper to taste.
7. I suggest you make your salad and warm the bread before adding the shrimp.
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