creamy shrimp and corn chowder with potatoes

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This hearty soup is loaded with succulent shrimp, sweet corn kernels, crispy, smoky bacon & tender chunks of potatoes.

INGREDIENTS

–bacon  – unsalted butter – all-purpose flour –  chopped carrots – chopped celery – chopped onions – garlic cloves – broth or stock *all ingredients below

1

Heat a Dutch oven or soup pot & add chopped bacon. Cook until browned & crisp. Remove from the pot & set aside. Drain any excess bacon fat.

2

Add butter to the pot on medium heat. When melted, add the flour in stages.

3

Add celery, onions &  carrots to the roux & stir. Add garlic. Cook until the garlic is fragrant.

4

Add in broth/stock, potatoes, corn, cooked bacon, Old Bay Seasoning, salt & pepper to taste & stir

5

Adjust to heat to low &  place the lid on the pot. Simmer.

6

Remove the lid & add in heavy cream. Add in the shrimp & serve.

Serve & enjoy!

recipe details here!

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