1 russet potato, peeled and chopped into 1/2 inch cubes
1/4 Cup chopped green onion, extra for garnish
kosher salt
pepper
1 lb. medium or large raw shrimp, peeled and deveined, roughly chopped
Instructions
In a large pot over medium-high heat, brown bacon until crisp.
Transfer bacon to a plate and reserve fat in pan. Add onions and cook
until softened, 6 minutes. Add flour and stir continuously with a
wooden spoon until absorbed, about 1 minute.
Stir in chicken stock, half and half, potato, green onion, salt and
pepper, and simmer on medium-low until potatoes are tender, 10
minutes.
Add shrimp and simmer until pink, 2-3 minutes. Then stir in half the
cooked bacon. Garnish with remaining bacon and green onion.
NOTE; I would make 1-1/2 times this recipe so there are some leftovers.
Serving
Suggestions
Mike made this dish. It was really good!!
Originally Submitted
10/31/2020
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