Corn & Shrimp Chowder

  • 2 strips bacon (optional)
  • 1 onion, chopped
  • 1 large red bell pepper, seeded and chopped
  • 1 pound russet potatoes, peeled and chopped
  • 4 cups water or chicken stock (for more intense flavor, simmer shaved cobs and shrimp shells in water or stock)
  • 4 ears corn, kernels cut from cobs
  • 1 cup whipping cream
  • 1 cup milk
  • salt and pepper
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • Chopped fresh chives

If using bacon, cut into 1″ pieces and saute in heavy large Dutch oven.  If not using bacon, melt butter in pot, then add onions and peppers and saute.  Add potatoes and water or stock. Bring to boil. Reduce heat and simmer until potatoes are tender, about 20 minutes. Stir in corn kernels, cream and milk. Season with salt and pepper. Simmer 20 minutes. Add shrimp and cook until opaque, about 8 minutes. Garnish soup with chives.

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