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Creamy Shrimp and Vegetable Chowder Recipe

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This recipe for Creamy Shrimp and Vegetable Chowder, by , is from The Taste of Tonawanda, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Darlene Ryan
Added: Sunday, February 1, 2009


1 1/2 tsp. instant chicken bouillon
2 c. hot water
4 slices bacon
1/3 c. chopped onion
1/3 c. margarine or butter
1/2 c. flour
1/2 tsp. salt
1/8 tsp. white pepper
1/8 tsp. nutmeg
3 c. milk
16 oz. pkg. frozen Broccoli/Cauliflower mixture
12 oz. pkg.frozen medium shrimp rinsed

Dissolve bouillon in hot water. In a 5-quart Dutch oven, cook bacon until lightly crisp. Remove bacon from pan; drain, reserving drippings in pan. Crumble bacon; set aside.
Add onions, margarine; cook until tender. Lightly spoon floor into measuring cup; level off.
Stir in flour, salt, pepper and nutmeg.
Cook 2 minutes, stirring constantly, until smooth and bubbly.
Gradually stir in milk and dissolve bouillon; cook until thickened,
Add frozen vegetables, shrimp, and bacon.
Cook over medium heat just until bubbly, stirring frequently. Reduce heat; simmer 20 minutes, stirring occasionally
Makes 6 (1 1/2 cup) servings

Personal Notes:
Personal Notes:
Serve this with bread
Hearty and delicious




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