Bacon, Shrimp, and Corn Chowder

Recipe by Kim127
READY IN: 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • In a stockpot, cook 3 slices of the bacon until crisp. Remove bacon, drain and crumble; set aside. Reserve 2 tablespoons bacon drippings.
  • Add the onion and saute in bacon drippings until tender, about 8 minutes.
  • Placed chopped pototoes over onions and add enough water to cover the potatoes. Add 1 tsp of Mrs Dash.
  • Bring to a boil, reduce heat to medium and cook until potatoes are tender.
  • Meanwhile, cook remaining bacon; drain and crumble.
  • Add corn, bacon and shrimp and cook until the shrimp are opaque.
  • Remove from heat and let cool slightly.
  • Stir in evaporated milk.
  • Stir in light cream.
  • Stir in milk (depending upon how thick you like your chowders, you may add more or less milk at this point).
  • Add 2 tsp Mrs Dash.
  • Reheat soup to just boiling, but do not boil.
  • Add salt and pepper to taste.
  • Remove from heat and cool.
  • Refrigerate overnight and slowly reheat to serve.
Advertisement