| This just fits a 4-quart crock pot. |
½-pound of 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 can of evaporated milk
1/2 cup all-purpose flour
3 6-oz. cans of tiny shrimp, juice and all
1 can of whole kernel corn, juice and all
2 tablespoons parsley
1/8 teaspoon pepper
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 can of evaporated milk
1/2 cup all-purpose flour
3 6-oz. cans of tiny shrimp, juice and all
1 can of whole kernel corn, juice and all
2 tablespoons parsley
1/8 teaspoon pepper
In a large saucepan, 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 potatoe 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.
Transfer it to a crock pot to keep it warm.
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 potatoe 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.
Transfer it to a crock pot to keep it warm.
| The Soup Chef presents ... Shrimp Chowder at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Soups | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
