Saturday, February 27, 2016

Shrimp And Corn Chowder With Bacon And Fresh Herbs

Shrimp And Corn Chowder 
With Bacon And Fresh Herbs

Serves 4
2 T. unsalted butter 
2 slices bacon, chopped
1 cup chopped onions
1 large russet potato, peeled and cut into 1/2 inch cubes 

1 bay leaf
2 T. flour
1/4 cup dry white wine or vermouth
3 cups chicken broth
1 cup half and half
1 1/2 cups fresh or frozen corn, thawed
1/2 lb. raw shrimp, cleaned
2 T. chopped fresh parsley
2 T. chopped green onions

1. Melt butter in a Dutch oven over medium heat. Add the bacon and cook until crispy. Add onions, potato and bay leaf. Cook about 5 minutes, stirring often.

2. Stir in flour, then stir in wine and broth. Bring to a boil. Reduce heat, cover and simmer 20 minutes or until potatoes are tender. Add half and half and corn and return to a simmer and cook 5 minutes.

3. Meanwhile, cut shrimp down the back lengthwise into two pieces. Stir the shrimp into the chowder for simmer until shrimp turn pink, about 3 minutes. Remove bay leaf; stir in parsley and green onions and serve. 

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