Corn and Shrimp Chower

By McLean

Ingredients

• 1 lb. red potatoes (3 medium) cut into 1/2-inch chunks
• 1 can chicken broth (1 3/4 cup)
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 (10 oz.) packages frozen corn
• 2 slices bacon
• 1 medium onion, chopped
• 1 lb. shelled and deveined large shrimp
• 1 cup half and half or light cream
• Fresh chives for garnish

Details

Servings 6

Preparation

Step 1

In a 4 quart sauce pan, heat potatoes, broth, salt, pepper and 1 cup water to boiling over high heat. Reduce heat to medium. Cover and cook for 10 minutes. Add 1 package frozen corn and cook 5 minutes longer or just until potatoes are fork-tender.

Meanwhile, in a 12-inch skillet, cook bacon over medium heat for 5 minutes. Add onion and cook for 10 minutes or until golden and tender. When bacon is browned, transfer to paper towels to drain. Break into pieces when cool.

Add 1 cup water and remaining corn to skillet. Heat to boiling. Add shrimp and cook for 4 minutes or until opaque.

When potatoes are tender, remove 2 cups potato mixture to blender. At low speed, with center part of cover removed to allow steam to escape, blend mixture until pureed. Return pureed mixture to saucepan. Add shrimp mixture and half-and-half. Heat through (DO NOT BOIL OR SOUP MAY CURDLE). Top with bacon and garnish with chives.