Shrimp Chowder (Photos)

It was cool tonight and I had some leftover boiled shrimp, so I thought I'd make some Chowder. After a trip through the refrigerator and pantry I decided I had enough to pull off my recipe so here we go.

To serve four, you'll need:

Half cup of chopped celery
Half cup of chopped onion
Half cup of frozen sweet corn from our garden/freezer
One clove of minced Garlic
Close to two cups of half inch cubed potatoes
Three Tablespoons thick sliced bacon, in half inch pieces
A can of chicken broth and two teaspoons chicken boullion
Four Tablespoons Butter Three for the vegetable sauté and one for the beurre manié
One tablespoon flour for beurre manié
Two cups of spicy shrimp - mine were leftovers from a shrimp boil
Heavy Cream - maybe four tablespoons
Black Pepper, Slap Ya Mamma, Red Pepper Flakes
Salt to taste - no salt added to my chowder.



Sauté vegetables in 2 Tablespoons butter and a Tablespoon of fat from cooking the Bacon. I add some pepper here.



Transfer vegetables to a suitable soup pot. Add potatoes, chicken broth and bullion. Cook until potatoes are tender.



Toward end of cooking, add the corn and a half teaspoon of Slap Ya Mamma. Normally, I'd use fresh corn, but this works fine and has corn milk already in it.



Mix the beurre manié, which will be used to thicken the chowder. One Tablespoon softened butter and one Tablespoon AP flour.



When the vegetables are tender, add the beurre manié to thicken the chowder.



Simmer for three or four minutes to thicken and cook the flour. Then turn off the heat and add four tablespoons of heavy cream.



Add the bacon and shrimp, stir in the good stuff and cover for five minutes - no heat





Ready to eat





Good Sunday evening meal

All my Stuff