Thursday, October 24, 2013

Shrimp Chowder

We are having cold, damp weather and chowder was a perfect, warming meal.  You can whip this up in no time at all.
Fry a few pieces of bacon and set the bacon aside for another use.

Saute 1 diced onion in the bacon grease.  You can skip the bacon and just use butter if you want to.

Add some diced celery and some cubed red potatoes.  Add about 5 cups of chicken bouillon, bring it to a slight boil and then turn it to simmer until the potatoes are tender.  Add a couple bouillon cubes for added flavor.

Add 2 cups of corn.  Add S&P to taste.

Peel and de-vein 1 pound of shrimp.  Cut them into bite sized pieces.

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Add them to the pot and cook at a simmer until the shrimp turn pink.

Add 1 quart of milk and 1-1/2 C. of grated cheddar cheese.

Add some chopped fresh parsley.  Dinner in a bowl.  Serve with oyster crackers.