Warm Up With Potato And Bacon Chowder — Delilah’s Recipe Book
Want to try a recipe that will blow your socks off?
Close the lid on your grill and take out your sauce pot instead. This potato and bacon chowder will do wonders on your taste buds.
5 pieces of crispy bacon, crumbled (reserve 2 tablespoons bacon fat)
2 tablespoons butter
2 tablespoons bacon fat
1 medium green bell pepper, diced
2 stalks of celery, diced
½ cup thinly sliced green onion
4 tablespoons flour
1 tsp. Old Bay seasoning
2 ½ cups half and half milk
6 cups of chicken broth
3 medium russet potatoes, cubed
Corn kernels from 1 large ear of corn
1 pound of medium-sized, pre-cooked shrimp, (shell removed)
¾ cup fresh Dungeness crab meat
Salt and Pepper to taste
Heat butter and bacon fat in large pot over medium heat.
Add the green onion, celery, and bell pepper and cook, stirring occasionally, until the vegetables are crisp-tender, about 5 minutes.
Add flour and Old Bay seasoning and cook some more, stirring for about 1 - 2 minutes.
Gradually stir in milk, chicken broth and potatoes. Bring to a rapid simmer, reduce the heat to medium and cook again, stirring occasionally, until potatoes are tender, about 15 minutes.
Add corn to pot and cook for 4 minutes.
Stir in shrimp and crab meat and cook another 3 - 4 minutes until the seafood is warmed through, add salt and pepper to taste.
Ladle into bowls and top with crumbled bacon. Enjoy!
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Rachel Specht contributed to this post