Florida Shrimp & Corn Chowder

Creamy corn and potato chowder loaded with tender shrimp.


4 slices bacon, diced

1 large onion, chopped

2 large Idaho potatoes, peeled and diced

1 1/2 cups water

2 cups corn kernals (either right off the cob - about 3 - or frozen)

2 cups seafood stock

1 1/2 teaspoons salt

1/2 teaspoon pepper

1/2 teaspoon sugar

1 1/2 pounds fresh shrimp, peeled and deveined

1 cup heavy cream

      The Recipe

Cook bacon in a large pot until the fat is rendered.  Add onion and stir until onion is lightly golden.  Add potatoes and water, bring to a boil, cover, lower heat to simmer and cook ten minutes.  Add corn, stock and seasonings.  Bring again to a boil, cover, lower heat and simmer 15 - 20 minutes.  Add shrimp and heavy cream and cook about 3 minutes, or just until shrimp is pink.  Serves 5 - 6.



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Copyright © by Robin Benzle. All Rights Reserved