Tuesday, August 18, 2009


3 slices of bacon, small diced
2 stalks of celery, small diced
1 medium onion, small diced
1 carrot, small diced
1 small green pepper, small diced
1 small red pepper, small diced
2 tablespoons butter
1 10 oz can of cream style corn
2 cups chicken stock
½ cup heavy cream
2 splashes Tabasco
¼ teaspoon black pepper
2 tablespoons flour
1 cup frozen corn
1 splash Worcestershire sauce
½ teaspoon salt
½ lb. small-size peeled and deveined shrimp

Heat a large saucepan or Dutch oven over medium heat. Add bacon pieces and cook until crispy. Add onions, celery, peppers, and carrots; cook about 5 minutes, stirring frequently. Add butter and let melt. Add flour and stir well until all of the butter is absorbed by the flour. Add both types of corn, stock, cream, and seasonings. Mix well and allow chowder to simmer 20 minutes. Just before serving add shrimp and stir well; they will cook in about 2 minutes.

bacon recipe courtesy of: Dana, La Dolce Bacon, Washington, DC

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