Bacon Shrimp And Corn Chowder Recipe

Ingredients for Bacon Shrimp And Corn Chowder

• 6 slices bacon
• 1 medium onion, chopped
• Potatoes
• 4 cups water or chicken broth
• Mrs. Dash Seasoning Mix
• 1 pound peeled and deveined shrimp (Maine shrimp or other small shrimp)
• 2 cups fresh or frozen corn
• 1 (12 ounce) can evaporated milk
• 1/2 cup light cream
• 1/2 cup milk
• Salt
• Pepper

How to Make Bacon Shrimp And Corn Chowder

1. Cook 3 slices bacon in a large stockpot over medium heat until crisp (about 8-10 minutes).
2. Remove bacon with a slotted spoon, drain on paper towels, and crumble. Set aside.
3. Reserve 2 tablespoons bacon drippings in the stockpot.
4. 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).
5. Add 2 cups diced potatoes to the pot. Pour in 4 cups of water or chicken broth to cover the potatoes.
6. Stir in 1 teaspoon Mrs. Dash.
7. Bring to a boil, then reduce heat to medium-low and simmer until potatoes are tender, about 15-20 minutes.
8. While potatoes simmer, cook the remaining 3-4 slices of bacon until crisp.
9. Drain and crumble the cooked bacon; set aside.
10. Add 2 cups fresh or frozen corn, the crumbled bacon (both batches), and 1 pound of peeled and deveined shrimp to the pot.
11. Cook until shrimp turn opaque and pink (about 3-5 minutes).
12. Remove the chowder from heat and let cool slightly.
13. Stir in 1 (12-ounce) can evaporated milk, 1/2 cup light cream, and 1/2 cup milk.
14. Stir in 2 teaspoons Mrs. Dash.
15. Gently reheat the chowder until steaming hot, but do not boil.
16. Season with salt and pepper to taste.
17. Cool slightly, then refrigerate overnight for best flavor. Reheat gently before serving.