Shrimp Chowder Time (Photos)

The weather is chilly cold tonight, which I thought would be a great time for some shrimp chowder.

This recipe will make 3 servings.

Start with 2 Tablespoons of butter.



Over medium low heat, sauté 3 Tablespoons of onion,



with 3 Tablespoons of celery, 1 tablespoon of bacon chips and a little black pepper.



Red potatoes seem to work better in this dish.



Use 2 cups of potatoes, cut into 1/2 inch pieces.



The liquid I used was chicken broth. You could use canned broth, or as I did tonight, Better Than Bouillon chicken paste.



Add enough water to make 2-3 cups of liquid and bring to a boil.



Add the potatoes and cook them until tender, along with 1/2 cup of corn. I had some cooked shrimp in the freezer, and used it.



I added a dash or two of Cajun Seasoning to give my chowder a little kick.



And crisped some pre-cooked bacon chips in the microwave for serving.



When the potatoes were soft, I used a potato masher to break up the potato pieces and thicken the broth somewhat. Then I added my shrimp



and 1/2 cup of heavy cream. I did not cook the chowder after adding the cream.



Allow the chowder to sit for a few minutes and serve with crisped bacon pieces




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