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Soups - Corn and Shrimp Chowder

  • 4 ounces bacon
  • 1 onion, chopped
  • 1/4 cup celery and tops, chopped
  • 2 tablespoons green pepper, chopped
  • 2 tablespoons carrot, finely diced
  • 1/2 bay leaf, crumbled
  • 1 tablespoon all-purpose flour
  • 2 cups chicken broth
  • 2 cups potato, diced
  • 1 (17-ounce) can cream-style corn
  • 1 cup evaporated milk, undiluted
  • 1 pound salad shrimp, frozen
  • Salt, pepper, chopped parsley flakes, paprika, to taste

In a large kettle, cook bacon until browned and crisp. Remove bacon and pour off all but 11/2 tablespoons fat (if needed, add oil of your choice). Add next five ingredients and cook five minutes; blend in flour.
Add chicken broth and potatoes; bring to a boil. Simmer, covered, for 15 minutes. Add corn, milk, and shrimp; heat well. Season with salt and pepper. Add crumbled bacon and serve with a garnish of parsley and paprika.
Yield: 11/4 quarts.
Submitted By: Carol Perrlgman
Marshall Farmers Co-op
Number of Servings: 0
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