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Shrimp and Corn Chowder


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  • 4 slices of bacon
  • 2 Tbs. olive oil
  • 1 onion, chopped
  • Salt adn Pepper to taste
  • 1/2 lb. Yukon gold potatoes, cut into 1/2 " pieces
  • 1 C. dry white wine
  • 2 stalks celery, thinly sliced
  • 1 C. corn kernels
  • 3/4 lb. shrimp, peeled and deveined
  • 1/2 C. heavy cream
  • 1/4 C. fresh parsley
  • Crusty Bread, for serving



Step 1

Cook bacon in large sauceoan over medium heat until crisp. remove to papertowel to drain;Break into pieces when cool. Wipe out saucepan and heat oil over medium heat. Add onion, salt, and pepper, cook, stirring occasionally, 5 mins. Add potataoes, wine, and 2 1/2 C> water and bring to boil. Reduce heat and simmer until potatoes are tender. Stir in celery, corn, shrimp and cream, and simmer until shrimp is pinnk and opaque through out. Top with bacon andparsley.Serve with bread.

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