Around these parts, you would call this ‘Chowda’.
In fact, it is best you refer to this as ‘Chowda’ no matter where you live because if you run into a New Englander and mention ‘Chowder‘, we may not even know what the heck you were talking about.
I had 30 minutes to get this darling ready today and I was rewarded by with lots of smiling faces and only one pot to clean.
4 slices of bacon
2 tablespoons olive oil
1 cup of chopped sweet onion
2 stalks of celery, finely chopped
1 carrot, finely chopped
1 pound of red potatoes, cut into 1/2 inch cubes
3 cups of low sodium chicken stock or vegetable stock
1.5 cups of frozen corn, thawed
1/2 pound 31-40 raw and shelled shrimp
1.5 cups of half and half
a handful of fresh parsley
1. Place the bacon on a plate and cook in the microwave for 3-4 minutes on high. Place the bacon in the freezer after it is cooked.
2. Meanwhile, heat the olive oil over medium heat in a large cast iron or pot.
3. Place the onion, celery and carrots in the oil and cook for 4-5 minutes while stirring frequently.
4. Add the potatoes and stock to the pot, cover and bring to a boil. Remove the bacon from the freezer and break into small pieces with either your fingers or a knife.
5. Once the potatoes are cooked (pierce with a fork – you want easy yet firm texture in the potato), add in the shrimp, corn, bacon, half and half and parsley. Turn heat to low and allow to simmer for 3 to 4 minutes.