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CORN AND SHRIMP CHOWDER




Source of Recipe


Internet


List of Ingredients




1 pound red potatoes (3 medium) cut into ½ inch chunks
1 can (14½ oz.) chicken broth (1¾ cups)
1 tsp. salt
¼ tsp. ground black pepper
2 pkg. (10 oz. each) frozen whole kernel corn
2 slices bacon
1 medium onion
1 pound shelled and deveined large shrimp
1 cup half and half (or light cream)
fresh cilantro for garnish



Recipe



In a 4 quart saucepan heat potatoes, broth, salt, pepper and 1 cup water to boiling over high heat. Reduce heat to medium: cover and cook 10 minutes. Add 1 package frozen corn and cook 5 minutes longer, or just until potatoes are fork tender.

Meanwhile, in a 12 inch skillet, cook bacon over medium heat 5 minutes. Add onion and cook 10 minutes longer or until onion is golden and tender. When bacon is browned, transfer to paper towels to drain. Break into pieces when cooled.

Add 1 cup of water and remaining package of frozen corn to skillet with onion. Heat to boiling over high heat. Ad shrimp and cook 4 to 5 minutes, or until shrimp turn opaque.

When potatoes are tender. remove 2 cups potato mixture to blender. At low speed, with center part of cover removed to allow steam to escape, blend until pureed. Return that mixture to saucepan. Add shrimp mixture and half and half. Heat through. (Do not boil, soup may curdle.) Top with bacon. Garnish with chives.