Easiest Way to Prepare Tasty Shrimp and bacon chowder

Shrimp and bacon chowder. Crispy bacon, perfectly cooked shrimp and corn are the ultimate comfort foods in this creamy and satisfying chowder! Grab a big spoon because you're going to need it with this hearty chowder. I don't play around when it comes to shrimp recipes and want them to be perfect.

All in one smoky, creamy bowl of goodness. Transfer bacon to a plate and reserve fat in pan. Serve this hearty chowder with shrimp as either a light first course for six, or a filling main course for four. You can cook Shrimp and bacon chowder using 10 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Shrimp and bacon chowder

1. It's 500 grams of shrimp (deveined and shell removed).
2. Prepare 2 of dabs of butter.
3. You need 6 of medium sized potato.
4. You need 160 ml of cream cheese.
5. It's 400 ml of whole milk.
6. It's 5 grams of chopped parsley.
7. It's 1 of onion.
8. Prepare 15 grams of chopped green onion (for garnish.
9. Prepare to taste of salt and black pepper.
10. You need 500 grams of diced bacon.

Serve chowder with the shrimp and reserved bacon crumbles. While this chowder is perfect as a light, stand-alone course, we think pairing this dish with a salad really rounds out the meal. Try this grilled eggplant and sun-dried tomato salad for a great complement to the flavors of your chowder. Bacon, Shrimp And Fish Chowder Recipe.

Shrimp and bacon chowder instructions

1. Finely dice the onions and set aside.
2. Chop the parsley and set aside.
3. Chop the bacon and set aside.
4. Chop the spring onion and set aside.
5. Dice the potato to small cubes like the photo below.
6. Melt the butter in a pot big enough to make soup in and add in the onion until translucent.
7. Add some of the parsley, not all, you will need it later.
8. Add the milk and cream cheese and lower the heat while mixing until the cheese is completely melted.
9. Add the salt and pepper.
10. Now add the potato to the pot and lower the heat to medium, cover and stir continuosly. Your goal is to cook the potato but not get the contents to stick to the bottom of the pot else you will get a smokey/burnt taste..
11. Fry the bacon and set aside.
12. Add the shrimp once the potato is almost fully cooked and leave on simmer..
13. Remove the lid and let it reduce a little..
14. Add the rest of the parsley and bacon to the chowder.
15. All done!! Now garnish with lots of spring onion and serve.

Because the chowder is ready in less than four hours, it can be prepared in the afternoon and served to dinner guests that night. Stir in shrimp and cream cheese. As with most chowders, this is much better served the second day. Let it sit in the fridge overnight, reheat and serve! Sometimes I will add some crushed Meanwhile, cook remaining bacon; drain and crumble.

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