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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Ready, Set, Cook! Special Edition Contest Entry: Tried and true chowder recipe. Serve with warm sourdough bread and green salad for a perfectly delicious and satisfying meal. Ingredients:
1 (20 ounce) package simply potatoes diced potatoes with onion |
1/2 cup green onion, chopped |
1 cup celery, chopped |
1 cup red bell pepper, diced |
14 ounces chicken broth |
3/4 cup butter |
3/4 cup flour |
1 1/2 tablespoons salt |
1 teaspoon pepper |
1 quart half-and-half |
1 1/2 lbs frozen cooked baby shrimp, thawed and rinsed well |
3 tablespoons white wine vinegar |
2 slices bacon, cooked crisp and crumbled |
Directions:
1. Place veggies in medium sauce pan. Add chicken broth (and some water, if necessary) to cover. Bring to a boil, reduce heat and simmer until tender, about 15 minutes.
2. Meantime, melt butter in large pan, add flour, salt and pepper. Whisk until blended.
3. Slowly add half-and-half to butter/flour roux & whisk constantly until smooth and thickened. (Will be a fairly thick white sauce at this point – about 15 minutes).
4. Carefully add veggies & liquid to white sauce in large pan.
5. Add shrimp and vinegar to chowder. Heat through.
6. Season with salt and pepper to taste.
7. Top individual servings with crumbled bacon.
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