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.
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