Ingredients: |
Ingredients: 1 tablespoon canola or safflower oil
½ pound meaty bacon, chopped
2 ½ pounds medium-large shrimp, peeled and tails removed
1 tablespoon Old Bay seasoning
2 ribs celery with leafy tops, finely chopped
1 onion, finely chopped
1 green bell pepper, seeded and finely chopped
1 pound white or yellow small thin-skinned potatoes, chopped
Salt and pepper
1 large bay leaf
3 tablespoons flour
2 cups corn kernels or fire-roasted corn kernels
4 cloves garlic, chopped
2T picked thyme, chopped
¼ cup Frank's Red Hot sauce
1 tablespoon Worcestershire sauce
1 quart chicken stock, fortified stock or seafood stock
1 cup heavy cream
Thinly sliced scallions or finely chopped chives, to serve
Oyster crackers to serve
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Directions: |
Directions:Heat a soup pot or Dutch oven over medium-high heat with oil, 1 turn of the pan, add bacon and render, then remove when crisp. Add shrimp and season with Old Bay, lightly brown 3 minutes, then remove to bacon plate. Add celery, onions, peppers and potatoes, then season with salt, pepper, and bay leaf, partially cover and soften 7-8 minutes, stirring occasionally. Add flour, corn, garlic and thyme, stir to combine. Add hot sauce, Worcestershire and stock, bring to boil and reduce heat a bit, then keep at low boil 5 minutes. Add cream, combine, add back shrimp and bacon, heat through, then remove bay. Serve chowder in bowls and top with scallions or chives and crackers of choice. |
This recipe for Cajun Shrimp Chowder is from