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!

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Member Recipe By BlakeO

Prep Time 15 min
Total Time 45 min
Servings 8

Ingredients

1: pound Large peeled and deveined shrimp

2: cup heavy cream

1 1/2: pound diced potatoes

1/4: cup chopped onion

2: tablespoon flour

4: cup fresh corn kernels

3: cup chicken broth

1: tablespoon seafood seasoning

4: slices thick bacon

1/4: cup shredded cheddar cheese

1/4: cup chives

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Directions

1 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.

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