Shrimp, Potato & Bacon Chowder

I just had to make one last soup recipe before the weather gets too hot here in the southwest. Being in a landlocked state, I'm always a little hesitant about purchasing seafood at the supermarket (read: farm-raised crap), but I found wild caught Mexican shrimp at my local farmers market last week and knew it needed to make its way into a hearty soup. This soup. Creamy potatoes, fresh chopped shrimp, and crispy bacon all play a great role in this dinner/leftovers for lunch the next day. Feel free to use any type of potatoes you like, new potatoes, red potatoes, and russet are all great options!

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.