Spicy Corn Chowder with Shrimp and Bacon – Debbie
This soup is really good topped with crumbled bacon, croutons and chopped chives. Yes, it is spicy!
It is a new favorite. I use the small sized shrimps you can buy in bulk at Costco in resealable bags.
½ chopped yellow or white onion ½ chopped bell pepper
2 large potatoes, peeled and chopped into small pieces ½ tsp. celery salt
1 tsp red pepper flakes or according to your taste 3 TBLS. Butter
2 TBLS. Flour 1 can cream of chicken soup
2 ½ cups milk 1 can creamed corn
1 can corn niblets, undrained 1/8 tsp. sage
1/8 tsp. parsley ½ cup shredded cheddar cheese
Salt and pepper to your taste 1 cup or more of frozen, precooked shrimp trimmed and tails removed
Sautee onion, peppers, potatoes, celery salt and red pepper flakes in butter in a large pot. Gradually add all other ingredients while stirring. Continue stirring and bring just to a boil. Reduce heat and simmer on low for 20 minutes or until potatoes are cooked, stirring often to avoid scorching. Add frozen shrimp during last 5 minutes of cooking. Add shredded cheese during last minute of cooking and stir. Serve with topping.