Corn and Shrimp Chowder(Gluten-Free)

I apologize in advance for the lack of photos, but I can’t find my SD card and this recipe was just too good not to share. I made this the other night and everyone in the house went back for seconds. When the six-year-old goes back for more you know it’s a hit.

Corn and Shrimp chowder

6 pieces of bacon, sliced into 1/4 inch slices

1 onion chopped

2 lbs (about 8 medium potatoes) peeled and cut into 1 1/2 inch cubes

1 bag of frozen sweet corn

1 pound of shrimp (I would get the small salad ones for this)

5 cups chicken stock

1 1/2 cups of half and half

1 tsp red pepper flakes

salt and pepper

In a heavy bottom stock pot or dutch oven, brown the sliced bacon over medium heat. Remove the bacon with a slotted spoon and leave the drippings in the pan. Set the bacon aside.

Add the onions and potatoes to the pot and cook 3 minutes or until the onion is softened.

Add the chicken stock and half and half to the pot. Add the corn, shrimp, and red pepper flakes to the pot. Bring to a slow boil and cook 10 minutes or until the potatoes are cooked through.

Remove from heat. With either a stick blender or in a regular blender puree the soup until slightly thickened, but still chunky. Test for seasonings and add salt and pepper to taste.

Serve garnished with fresh chopped herbs and crackers (gluten-free, of course)

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April 30, 2010. cooking.

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