Shrimp Soup with Bacon
When I made this the other day my sweet husband kept calling it chowder. So feel free to rename this yummy warm your tummy Shrimp Soup with Bacon. We have had a lot of snow here and it’s perfect for filling you up after some time spent out in the snow.Note—- My website crashed last night-I am still working on it. I am sorry for the inconvenience— Please let me know if you find any issues and I will continue to try and get it fixed xo
What You Need
1 Lb shrimp (medium to large size, peeled and de-veined )
4 Scallions, white and green tops (chopped)
1/2 Cup onion ( chopped)
2 Medium baking potatoes (peeled and cut into small pieces)
2 Tbsp. flour
2 Tbsp. margarine ( or butter)
2 Cups milk
2 Cups chicken broth
1 tsp Black pepper
1 Clove garlic (crushed)
1/2 tsp. Mrs. Dash spicy seasoning
2 Cups corn kernels (frozen or fresh)
4 Slices smoky bacon
Paper towel lined plate
Before You Start– Cook bacon in in the nonstick skillet until crispy and place on paper towel lined plate, when cooled crumble into bits and set aside.
Lets Make It! In a large saucepan, combine broth, onions, garlic and potatoes (add corn if it is fresh) and cook over medium high heat until the potatoes are tender (3-5 minutes) Add flour and mix well to combine. Add milk, margarine ( or butter) Mrs. Dash spicy seasoning, and pepper. Bring to a boil and reduce to a low and simmer, stirring occasionally, add frozen corn and cook until potatoes and corn are cooked all the way through ( about 10 minutes). Add shrimp and continue cooking until shrimp are pink ( about 3 minutes) Add salt and pepper to taste and sprinkle bacon on top before serving.
Katies Tid Bits* if you like it a little creamier try adding 1/2 cup of heavy cream before you add the shrimp. You can use canned corn instead of fresh or frozen. Add it when you add the shrimp.