This just fits a 4-quart crock pot
1/2-pound of sliced bacon, diced
1 pound of potatoes, peeled and cubed
2 14-oz. cans of chicken broth
3 celery ribs, diced
1 medium onion, diced
1 sweet red pepper, diced
1 1/2 cups of milk
1 12-oz.can of evaporated milk
1/2 cup all-purpose flour
3 4-oz. cans of tiny shrimp, juice and all
1 can of whole kernel corn, juice and all
2 tablespoons of parsley flakes
1/8 teaspoon of ground black pepper
In a stock pot, cook the bacon on low heat until done but not crisp. Add the broth,
potatoes, celery, onion and red pepper and bring to a boil. Reduce the heat, cover
and simmer for 15 minutes or until vegetables are tender.

Combine the milk and flour with a whisk and add it to the pot. Gently mash the
vegetables with a potato masher, leaving some potato in chunks. Bring the mixture to
a boil, stir and allow to thicken.

Then lower the heat, stir in the remaining ingredients, and continue to cook and stir
for several minutes more. Cool it for a few minutes and it's ready to serve, or you
can transfer it to a 4-quart crock pot to keep it warm.
The Soup Chef presents ...
Shrimp Chowder
at The Fatted Café
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