Shrimp Chowder Recipe

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. The 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.