Shrimp and Corn Chowder
Servings: 4 people
Ingredients
- 6 strips bacon diced
- 1/2 cup onion finely diced
- 2/3 cup bell pepper, any color finely diced
- 2-3 cloves garlic minced
- 1 tsp Hi Mountain Italian Herb Seasoning
- 1/2 tsp smoked paprika
- 1 quart chicken, fish or upland bird game stock
- 2 cups corn kernels fresh or frozen, but not creamed
- 3/4 cup whole milk
- 2 cups large shrimp peeled and deveined
- salt and pepper to taste
Instructions
- Add bacon, already chopped, to a large pot over medium heat. Cook until evenly browned. Add onion, bell pepper and garlic. Cook until onions are translucent.
- Sprinkle flour over and cook for 5 minutes while stirring often until flour mixture is lightly browned.
- Stir in chicken stock, a little at a time. Bring to a boil. Reduce heat to low and simmer for 15 minutes.
- Add shrimp and cook until shrimp turns pink, about 2 to 3 minutes. Season to taste with salt and pepper.
Notes
you can substitute for a lactose-free milk of your choice - or leave the milk out altogether and just add more stock. But then it's not a chowder, its just a soup. For a heartier chowder, add 1 cup of diced potatoes.