Shrimp, Potato & Bacon Chowder
Ingredients:
- 2 slices bacon, chopped
- 1 small onion, chopped
- 1 lb. russet potatoes, peeled and chopped
- 2 cups chicken broth
- 1 1/2 cup half & half
- 1/2 cup dry white wine
- 1 tsp. sea salt
- 1/4 tsp freshly ground black pepper
- 1/2 lb. wild caught raw shrimp, peeled and cut into 1-inch chunks
- 2 tsp. hot sauce
- 1 green onion, sliced
In a large pot, cook the bacon over medium-high heat until browned. Remove the bacon with a slitted spoon and place onto a paper towel to drain. Place the pot back onto the stove and cook the onions in the bacon grease.
Once the onions have softened slightly, about 3 minutes, add in the potatoes, broth, half & half, wine, salt, and pepper. Stir to combine and bring to a boil.
Lower the heat to a low simmer and cook until the potatoes are tender, about 25-30 minutes. Stir occasionally.
Once the potatoes are soft, add in the hot sauce and the shrimp and cook for another 3-5 minutes until the shrimp is cooked and heated through.
Serve hot, garnish with green onions and bacon.
Serve hot, garnish with green onions and bacon.
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