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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Creamy Shrimp and Vegetable Chowder Recipe

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This recipe for Creamy Shrimp and Vegetable Chowder is from The Taste of Tonawanda, 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 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
Directions:
Directions:
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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