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
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.