CAJUN SHRIMP AND CORN CHOWDER
Cajun Shrimp and chowder may be a warm winter soup with salted potato wedges and bacon chunks. Serve with a slice of crusty bread for a comforting meal in weather
INGREDIENT
8 bacon slices, chopped
1 pound fresh medium sized shrimp, peeled and urinated
2 teaspoons of Cajun seasoning, divided
1 medium sweet onion, chopped
1 red bell pepper, seeded and chopped
1 rib celery, chopped
2 garlic cloves, chopped
2 tablespoons all-purpose flour
4 cups chicken broth
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 medium red potato, diced
3 cups frozen corn
2/3 cup cream
2 spring onions, sliced
INSTRUCTIONS
1.Cook bacon during a large casserole pan until crispy. Remove with a slotted spoon and put aside , leaving the bacon fat within the casserole dish.
2.Add the shrimp and 1 teaspoon of Cajun seasoning and cook until the shrimp turns pink, about 2 to three minutes. (They will probably be a touch undercooked by this point . the warmth from the chowder will still cook once you put them back in.) Remove the shrimp with a slotted spoon and put aside with bacon.
3.Add the onions, red chilies and celery to the casserole pan and cook for five minutes, stirring occasionally.
4.Add the garlic and cook for 1 more minute.
5.Sprinkle flour over the vegetables and cook, stirring for 1 minute.
6.Gradually add the broth.
7.Add the remaining Cajun seasoning, thyme, black pepper, diced potatoes, and corn. bring back a 8.boil then reduce heat and let it boil. Boil quarter-hour or until the potatoes are tender.
9.Stir within the cream and let it simmer for two to three minutes.
10.Stir within the shrimp and bacon. Serve during a bowl and garnish with chives..
