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Shrimp and Corn Chowder

Tami Weiser
  • minutes
  • Serves 6

INGREDIENTS

6

slices Bacon, thick-cut

1 lb

Shrimp

2

Carrots, peeled and cut into 1/2-inch chunks (about 1 1/2 cups), medium

6 cups

Corn, frozen kernels

2

Russet potatoes, large

1

Sweet onion, diced small (about 1 cup), large

4 cups

Chicken broth, low-sodium

3 tbsp

All-purpose flour

2 tsp

Celery salt

1/2 tsp

White pepper, freshly ground

3 tbsp

Butter, unsalted

2 cups

Whole milk