ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

 

 

SHRIMP AND CORN CHOWDER
(From Shelly Orebaugh)

INGREDIENTS

6 CUPS CHICKEN STOCK

2 TO 3 LBS. SHELLED AND DEVEINED SHRIMP

4 SLICES OF BACON

1 TBSP BUTTER

1 C. CHOPPED CELERY

3/4 C. CHOPPED ONION

3/4 C. CHOPPED BELL PEPPER EACH OF RED AND GREEN (I JUST HAD GREEN)

2 C WHOLE KERNAL CORN OR 1 CAN OF CREAMED STYLE CORN (I USED WHOLE)

2 MEDIUM CARROTS SLICED

1 CUP MILK

1/2 TSP TABASCO SAUCE

SALT AND GROUND BLACK PEPPER

1 CUP HEAVY CREAM (I USED MILK BUT CREAM WOULD BE BETTER)

DIRECTIONS

BRING 3 CUPS OF THE CHICKEN STOCK TO A BOIL, ADD SHRIMP AND COOK UNTIL SHRIMP ARE PINK....

REMOVE SHRIMP AND RESERVE BROTH.

ADD THE REMAINING 3 CUPS OF CHICKEN STOCK.

IN A SEPERATE SKILLET, FRY BACON UNTIL CRISP. DRAIN ON PAPER TOWEL AND PUT ASIDE FOR GARNISH. ADD BUTTER TO BACON GREASE AND SAUTE CELERY, ONION, AND PEPPERS.

ADD ONIONS AND PEPPERS AND CELERY TO CHICKEN STOCK ALONG WITH SLICED CARROTS AND CORN. BRING TO A BOIL, BOIL FOR 3 MINUTES, THEN REDUCE HEAT AND SIMMER UNTIL ALL VEGGIES ARE TENDER (AT LEAST 15 MINUTES)

 DISSOLVE CORNSTARCH IN MILK AND ADD TO MIXTURE. BRING TO A BOIL AND THEN ADD TABASCO, SALT, PEPPER, AND HEAVY CREAM.....WHEN YOU SERVE IT, TOP WITH A LITTLE BIT OF THE CRUMBLED BACON.