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