Shrimp, Bacon, and Corn Chowder with Potatoes
Ingredients
-
3-4
slices
bacon
-
4
tablespoons
unsalted butter
-
4
tablespoons
all-purpose flour
-
½
cup
chopped carrots
-
½
cup
chopped celery
-
½
cup
chopped onions
-
3
cloves
garlic
-
2
cups
broth or stock
-
1
pound
potatoes
-
10
oz
corn
-
1
teaspoon
Old Bay Seasoning
-
to taste
salt
-
to taste
pepper
-
1
cup
heavy whipping cream
-
1
pound
raw shrimp
Instructions
- Cook the chopped bacon in a Dutch oven until browned and crisp, then set aside.
- Drain excess bacon fat, leaving some for flavor.
- Melt butter in the pot, then gradually add flour to create a roux.
- Add chopped celery, onions, and carrots to the roux and cook until soft.
- Stir in minced garlic and cook until fragrant.
- Increase heat and add broth, diced potatoes, corn, cooked bacon, Old Bay seasoning, salt, and pepper, stirring to combine.
- Cover and simmer until potatoes are fork-tender.
- Stir in heavy cream until creamy, then add shrimp and cook briefly before serving.
Nutrition Facts (estimated)
Servings
8 cups
Calories
338
Total fat
20g
Total carbohydrates
22g
Total protein
14g
Sodium
0mg
Cholesterol
0mg
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