Tugg's famous shrimp and potato chowder

This thick and hearty chowder is the perfect meal for a winter evening. Invite your friends and enjoy!

Prep Time

Minutes

Total Time

Minutes

Makes

Servings

pound Large peeled and deveined shrimp

cup heavy cream

1 1/2

pound diced potatoes

1/4

cup chopped onion

tablespoon flour

cup fresh corn kernels

cup chicken broth

tablespoon seafood seasoning

slices thick bacon

1/4

cup shredded cheddar cheese

1/4

cup chives

Serves 6-8 Cook bacon until crispy. Set bacon off to side and break into crumbles. When done, discard all but 1 Tbsp of bacon drippings from pan. Meanwhile cook potatoes and onions briefly in microwave, then sauté in pan drippings for about 3 minutes. Transfer pan ingredients to warm soup pot. Stir in flour and seasoning until well belnded, then gradually stir in broth. Bring to boil and cook over Medium heat 10-15 minutes or until potatoes and onions are tender. Stir occasionally. When tender, take 1/2-3/4 of potatoes out of pot and mash with potato masher, then return to pot. Stir in corn and cream. Return chowder to a boil. Add shrimp, simmer gently 3-4 minutes or until shrimp just begin to curl. Stir and season to taste. Ladle chowder into bowls, top with bacon crumbling, shredded cheddar cheese and chives, and serve.

Makes Servings

Nutrition Information:

1 Serving ()

Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.