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Corn & Shrimp Chowder Recipe

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This recipe for Corn & Shrimp Chowder is from The Snedecor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. (3 medium) red potatoes (cut into chunks)
1 can chicken broth (1 3/4 c.)
1 tsp. salt
1/4 tsp. black pepper
2 - 16 oz. pkgs. frozen whole-kernel corn
3 slices bacon (cut into small pieces)
1 large onion
1 lb. large shrimp (shelled and deveined)
1 c. heavy cream
Directions:
Directions:
1. In 4-qt. saucepan, heat potatoes, broth, salt, pepper, and 1 c. water to boiling over high heat. Reduce heat to medium; cover and cook 10 minutes. Add 1 pkg. corn and cook 5 minutes longer until potatoes are fork-tender.

2. Meanwhile, in 12" skillet, cook bacon for 5 min. Add onion and cook 10 min. longer until tender.

3. Add 1 c. water and remaining pkg of corn to onions and bacon; heat to boiling over high heat. Add shrimp and cook 4-5 min. until shrimp become opaque.

4. When potatoes are tender, remover 3 cups potatoe mixture to blender. Puree and return to saucepan. Add shrimp mixture and cream; heat through but don't boil.

 

 

 

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