Bakin’ With Bacon and King Teddy

Hello Fans of Bacon!   Ready for another tasty dish?

 

This one is extra yummy and I’ve also discovered since making this one that it’s also extremely yummy if you like corn – just add as much frozen corn as you like in your chowder to the pot as you’re making it and voila – BACON/SHRIMP/CORN Chowder!

BACON AND SHRIMP CHOWDER

INGREDIENTS

8 oz. bacon, chopped

1 onion, diced

2 tbsp. all-purpose flour

3 c. low-sodium chicken stock

2 c. half-and-half

1 russet potato, peeled and chopped into 1/2″ cubes

1/4 c. chopped green onions, plus more for garnish

Kosher salt

Freshly ground black pepper

1 lb. medium or large shrimp, peeled and deveined, roughly chopped

DIRECTIONS

1. In a large pot over medium-high heat, brown bacon until crisp. Transfer bacon to a plate and reserve fat in pan.
2. Add onions and cook until softened, 6 minutes. Add flour and stir continuously with a wooden spoon until absorbed, about 1 minute.
3. Stir in chicken stock, half-and-half, potato, green onions, salt, and pepper and simmer on medium-low until potatoes are tender, 10 minutes.
4. Add shrimp and simmer until pink, 2 to 3 minutes, then stir in half the cooked bacon.
5. Garnish with remaining bacon and green onions.

Note!  The Bacon FlowChart courtesy of Miss Carole and Katie!!

HAPPY EATING!!!

Your King…….always on the hunt for another bacon recipe!