Shrimp, Corn and Bacon Chowder
By hanley89
Ingredients
- Stock
- Shells from 2 pounds of shrimp
- 1 tsp kosher salt
- 5 peppercorns
- 4 inner stalks of celery with leaves on
- 1 onion , cut into quarters
- 2 cups clam juice
- 8 cups of water
- Soup
- 2 pounds large shrimp- 1 pound cut in half
- 8 slices bacon, cut into 1/2 inch pieces
- 1 large onion, coarsely chopped
- 2 stalks celery, coarsely chopped
- 4 Russet potatoes, peeled and cut into large chunks
- 6 cups frozen white and yellow corn
- 4 sprigs of thyme
- 1 tbsp paprika
- 2 tsp Old Bay's seasoning
- 1 tsp kosher salt
- table grind peppper to taste
- 1/4 cup of flour
- 4 cups half and half( I use low fat)
Details
Preparation
Step 1
1. Make shrimp stock- combine all stock ingredients in a large saucepot. Bring to a boil , then simmer for 1 hour. Strain broth and set aside
2. Brown bacon in a large dutch oven till crispy and brown, stirring frequently. Remove bacon and drain on paper towel.Stir in onion,celery, potatoes, frozen corn and thyme. Cook 6-10 mimnutes until onion and celery are softened
2. With Wire whisk beat in flour into broth. Add broth to ingredients in dutch oven. Bring to a boil. Reduce heat to medium;cover and cook 20 -30
minutes, stirring occasionally until potatoes are tender and soup is slightly thickened
3.Stir in Half and Half, paprika, old bay's seasonong, salt, pepper, and shrimp. Cover and cook 5-10 minutes, stirring ocassionally until shrimp are pink
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