Ingredientes para Bacon Shrimp And Corn Chowder
- 6 to 7 slices bacon
- 1 medium onion, chopped
- 2 cups diced potatoes
- 4 cups water or chicken broth
- 3 teaspoons Mrs. Dash seasoning blend
- 1 pound peeled and deveined shrimp
- 2 cups fresh or frozen corn
- 1 (12 ounce) can evaporated milk
- 1/2 cup light cream
- 1/2 cup milk
- salt, to taste
- pepper, to taste
- 2 tablespoons bacon drippings
- 1/4 teaspoon crushed red pepper flakes (optional)
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Cómo preparar Bacon Shrimp And Corn Chowder
- Cook 3 slices bacon in a large stockpot over medium heat until crisp (about 8-10 minutes).
- Remove bacon with a slotted spoon, drain on paper towels, and crumble. Set aside.
- Reserve 2 tablespoons bacon drippings in the stockpot.
- Add 1 medium onion, chopped, to the stockpot and sauté in bacon drippings until softened, about 8 minutes. (Optional: Add 1/4 teaspoon crushed red pepper flakes with the onion for extra heat).
- Add 2 cups diced potatoes to the pot. Pour in 4 cups of water or chicken broth to cover the potatoes.
- Stir in 1 teaspoon Mrs. Dash.
- Bring to a boil, then reduce heat to medium-low and simmer until potatoes are tender, about 15-20 minutes.
- While potatoes simmer, cook the remaining 3-4 slices of bacon until crisp.
- Drain and crumble the cooked bacon; set aside.
- Add 2 cups fresh or frozen corn, the crumbled bacon (both batches), and 1 pound of peeled and deveined shrimp to the pot.
- Cook until shrimp turn opaque and pink (about 3-5 minutes).
- Remove the chowder from heat and let cool slightly.
- Stir in 1 (12-ounce) can evaporated milk, 1/2 cup light cream, and 1/2 cup milk.
- Stir in 2 teaspoons Mrs. Dash.
- Gently reheat the chowder until steaming hot, but do not boil.
- Season with salt and pepper to taste.
- Cool slightly, then refrigerate overnight for best flavor. Reheat gently before serving.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
21g
Fat
209g
Carbs
19g
