re: Please remove sticky - replacement post below

Shrimp Chowder

Serves 2

Ingredients:

3 slices bacon, cooked and broken into pieces
1 medium potato, diced
1/3 cup frozen Onion/celery/bell pepper mixture
3/4 - 1 cup yellow corn (fresh or frozen)
12 medium shrimp, peeled
1 cup chicken stock with shrimp shells cooked in stock for 10 minutes (the shells were then discarded)
1/2 cup heavy cream

Béchamel:

1 Tablespoon AP flour
1 Tablespoon butter
1 cup milk

Salt - to taste
red cayenne pepper to taste

Directions:

Peel shrimp. Make chicken/shrimp stock by adding shrimp shells to the chicken broth and boil for 10 minutes. Remove shrimp shells. Cook bacon and set aside. Sauté onions, celery and peppers in bacon fat.

Cook potatoes in stock until fork tender.

Make béchamel by cooking the flour in butter (medium heat) for 3 minutes. Then add 1 cup milk to make béchamel sauce. Cook the béchamel with stirring until smooth. Add stock, potatoes vegetables and shrimp to the béchamel. Cook for 3 minutes (to cook the shrimp). Add 1/2 cup heavy cream.Taste for seasoning and add salt (1/2 teaspoon) and red cayenne pepper (1 pinch) to taste.

Serve in bowls. Add bacon over chowder when serving.