Potato and Shrimp Chowder |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ready, Set, Cook! Special Edition Contest Entry: A comforting chowder with a lot of depth of flavor but without a lot of effort. Ingredients:
3 cups simply potatoes diced potatoes with onion |
10 ounces frozen chopped spinach |
6 slices bacon |
1/2 lb medium raw shrimp (peeled and deveined) |
2 (15 ounce) cans chicken stock |
1/2 cup frozen corn |
2 minced garlic cloves |
2 green onions with tops |
2 cups half-and-half |
1/2 teaspoon cayenne pepper sauce |
salt and pepper |
Directions:
1. In large sauce pan, cook bacon to lightly crispy. Remove bacon strips, chop and set aside, leaving bacon fat in the pan.
2. On a low/med heat, add shrimp and cook for 5 minutes. Remove shrimp and set aside. Add garlic and green onions to pan, sauté for 2 minutes.
3. Add potatoes, spinach, corn, and chicken broth and bring to boil.
4. Reduce heat to med/low and simmer for 20 minutes.
5. Add half and half, cayenne pepper sauce and reserved crumbled bacon. Cook for about 5 minutes or till heated through. Do not boil.
6. Add salt and pepper to taste. Divide soup into bowls, top with shrimp and serve.
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