Steps to Make Quick Shrimp and bacon chowder

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We hope you got benefit from reading it, now let's go back to shrimp and bacon chowder recipe. You can cook shrimp and bacon chowder using 10 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Shrimp and bacon chowder:

1. Take 500 grams of shrimp (deveined and shell removed).
2. Prepare 2 of dabs of butter.
3. Take 6 of medium sized potato.
4. Get 160 ml of cream cheese.
5. You need 400 ml of whole milk.
6. Take 5 grams of chopped parsley.
7. Provide 1 of onion.
8. Provide 15 grams of chopped green onion (for garnish.
9. Prepare to taste of salt and black pepper.
10. Take 500 grams of diced bacon.

Instructions to make Shrimp and bacon chowder:

1. Finely dice the onions and set aside.
2. Chop the parsley and set aside.
3. Chop the bacon and set aside.
4. Chop the spring onion and set aside.
5. Dice the potato to small cubes like the photo below.
6. Melt the butter in a pot big enough to make soup in and add in the onion until translucent.
7. Add some of the parsley, not all, you will need it later.
8. Add the milk and cream cheese and lower the heat while mixing until the cheese is completely melted.
9. Add the salt and pepper.
10. Now add the potato to the pot and lower the heat to medium, cover and stir continuosly. Your goal is to cook the potato but not get the contents to stick to the bottom of the pot else you will get a smokey/burnt taste..
11. Fry the bacon and set aside.
12. Add the shrimp once the potato is almost fully cooked and leave on simmer..
13. Remove the lid and let it reduce a little..
14. Add the rest of the parsley and bacon to the chowder.
15. All done!! Now garnish with lots of spring onion and serve.

While this chowder is perfect as a light, stand-alone course, we think pairing this dish with a salad really rounds out the meal. Try this grilled eggplant and sun-dried tomato salad for a great complement to the flavors of your chowder. Bacon, Shrimp And Fish Chowder Recipe. As with most chowders, this is much better served the second day. Let it sit in the fridge overnight, reheat and serve!

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