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Category: Main Course
Shrimp and Corn Chowder - TastyPlanner.com
Chef: Laura Curtis
A Cajun variation on the Yankee standard corn chowder. This is great served with a salad, crusty French bread and a good white wine.
Ingredients
1/2 lb of bacon, fried crisp
2 tbsp bacon drippings
2 cups onion, minced
1/2 cup bell pepper, minced
1 bay leaf
1 cup celery, minced
1/2 cup grated carrots
2 cups potatoes, diced
1/4 cup water
4 cups shrimp stock
1 lg can corn
1 lg can creamed corn
1 can evaporated milk
2 tbsp flour
1/2 tsp cayenne
2 lbs shrimp
Instructions
Fry the bacon crisp and save the grease. (I cook the bacon on a broiler pan in a 400 degree oven for about 12 minutes. You don’t even have to flip it, and no hot grease on your clothes and stovetop!) Boil the shrimp for about 2 minutes, take them out and set them aside, reserving 4 cups of the shrimp stock. (I cook the shrimp in spicy Zatarain’s shrimp and crab boil liquid so it has a real kick.) Sauté onions, celery, bell pepper and carrots in a couple of tablespoons of bacon grease. Add the bay leaf, potatoes, and water and cook for ten minutes. Sprinkle the flour over the mixture, stir well and add the shrimp stock. Bring to a boil until the potatoes are cooked. Add corn, milk, shrimp, and seasonings.
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