I went out to lunch with my best friend last week, and seeing that it was a rare, bitterly cold day in Texas, we wanted soup.
Being our usual, indecisive selves, we hemmed and hawed over the menu choices until our wonderful waiter brought us both a tasting cup of each of the soups to help us make up our mind. She went for a crab bisque, and I went for the seafood chowder, which was enhanced with a lovely infusion of bacon that really added a depth of flavor.
John Morrell Bacon is on sale this week at Brookshire’s, and you certainly don’t have to wait for a bitterly cold day to enjoy this hearty soup.
Bacon and Shrimp Chowder
8 oz John Morrell Bacon, chopped
1 onion, diced
2 Tbs all purpose flour
3 cups low-sodium chicken stock
2 cups half-and-half
1 russet potato, peeled and chopped into 1/2-inch cubes
1/4 cup chopped scallions, divided
2 tsp kosher salt
2 tsp black pepper
2 Tbs hot sauce
1 lb medium or large shrimp, peeled, deveined and roughly chopped
In a large stockpot, cook bacon until brown and crisp. Transfer bacon to a plate.
Add onion to the bacon grease, and cook until soft and translucent, about 5 minutes. Add flour and whisk to make a roux, about 1 minute.
Stir in chicken stock, half-and-half, potatoes, half of scallions, salt, pepper and hot sauce. Simmer on medium until potatoes are tender, about 10 minutes
Remove half of mixture to food processor, and pulse until blended. Add back to stockpot. Add in shrimp, and simmer until shrimp is cooked through and pink, about 2 to 3 minutes. Stir in half of the bacon. Serve immediately, topped with the remaining bacon and scallions.
Nutritional Information: Calories Per Serving: 535, Calories from Fat: 344, Fat: 38 g (16 g Saturated Fat), Cholesterol: 107 mg, Sodium: 3290 mg, Carbohydrates: 21 g, Fiber: 2 g, Sugar: 3 g, Protein: 27 g.
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