4-6 slices heb thick peppered bacon, coarsley chopped
1 bag (20 oz) simply potatoes- diced potatoes with onions or shredded hash browns
2 T flour
1 T seafood seasoning (like Tony Chachere's)
3 cups chicken broth
4 c frozen corn kernals
2 c (1 pint) half and half or heavy cream
Instructions
Cook bacon in large skillet over medium-high heat until brown and crispy. Remove and drain. Cook potatoes in remaining bacon drippins about 3 minutes, scraping bottom of pan to release browned bits. Stir in flour and seafood seasoning until blended well.
Gradually stir in broth- bring to boil and simmer over medium heat 10-15 minutes or until potatoes are tender, stirring occasionally. Spoon half of the potatoes into a bowl; mash with a fork or potato masher and return to pot.
Stir in cream and corn; return to boil. Add shrimp; simmer 2 or 3 minutes or until shrimp just begins to curl. Stir and season with coarse salt and pinch of ground white pepper, laddle chowder into serving bowls; top with bacon and serve.
Originally Submitted
4/9/2011
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You can add this HEB Shrimp, potatoe and corn chowder recipe to your own private DesktopCookbook.
