Shrimp Chowder

A perfect dinner for cold winter night!

Even if this batch sounds too big for your family, make it anyway because this freezes GREAT and tastes even better the second time around!



Ingredients:
1 bag whole kernel corn (or 3 cans)
½ pound bacon
1 large yellow onion, finely chopped
1 red bell pepper, chopped
2 stalks celery, chopped
3 cloves garlic, pressed
3 TBSP flour
Slap ya Mama Cajun seasoning (or your own favorite brand)
4 cups chicken broth
2 cups milk
½ pound potatoes, peeled and cubed
1 bay leaf
1 pound shrimp, peeled and deveined
1 cup cream

Directions:
In a soup pot fry the bacon in 3 TBSP of oil until crisp. Chop into small bite-sized pieces and set aside, reserving the oil. Add onions, celery, and bell pepper to the "bacon" oil and saute until tender. Add garlic until fragrant. Sprinkle in the flour and several shakes of Slap Ya Mama Cajun Seasoning, stirring for about a minute. Slowly whisk in the chicken broth and milk. Add potatoes, bay leaf, bacon bits, and corn, bringing to a boil. Then reduce to a simmer. Cover and simmer until the potatoes are tender. Stir in the shrimp and cream.


If your chowder is too thin, add another TBSP of flour. If it is too thick, add additional milk.
Cook until the shrimp are pink. Taste before you serve in case you need another shake of Cajun seasoning!



Remove bay leaf before serving.
Goes great with warm french bread.