Bacon and Shrimp Chowder
Shrimp and Bacon Chowder
8 oz. bacon, chopped
1 onion, diced
2 tbsp. all-purpose flour
3 c. low-sodium chicken stock
2 c. half-and-half
1 russet potato, peeled and chopped into 1/2" cubes
1/4 c. chopped green onions, plus more for garnish
Kosher salt
Freshly ground black pepper
1 lb. medium or large shrimp, peeled and deveined, roughly chopped
* In a large pot over medium-high heat, brown bacon until crisp. Transfer bacon to a plate and reserve fat in pan.
* Add onions and cook until softened, 6 minutes. Add flour and stir continuously with a wooden spoon until absorbed, about 1 minute.
* Stir in chicken stock, half-and-half, potato, green onions, salt, and pepper and simmer on medium-low until potatoes are tender, 10 minutes.
* Add shrimp and simmer until pink, 2 to 3 minutes, then stir in half the cooked bacon.
* Garnish with remaining bacon and green onions.
8 oz. bacon, chopped
1 onion, diced
2 tbsp. all-purpose flour
3 c. low-sodium chicken stock
2 c. half-and-half
1 russet potato, peeled and chopped into 1/2" cubes
1/4 c. chopped green onions, plus more for garnish
Kosher salt
Freshly ground black pepper
1 lb. medium or large shrimp, peeled and deveined, roughly chopped
* In a large pot over medium-high heat, brown bacon until crisp. Transfer bacon to a plate and reserve fat in pan.
* Add onions and cook until softened, 6 minutes. Add flour and stir continuously with a wooden spoon until absorbed, about 1 minute.
* Stir in chicken stock, half-and-half, potato, green onions, salt, and pepper and simmer on medium-low until potatoes are tender, 10 minutes.
* Add shrimp and simmer until pink, 2 to 3 minutes, then stir in half the cooked bacon.
* Garnish with remaining bacon and green onions.
