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Shrimp and Corn Chowder
By Thrive Life · 7 servings
5m prep time
17m cook time
Convention 2016 Recipe
By Todd Leonard CEC
Print recipe
Ingredients
- 4 sli. Bacon, diced
- 1 tbsp. Garlic, minced
- 1/4 c. THRIVE Chopped Onions FD
- 1/4 c. THRIVE Celery FD
- 1/4 c. THRIVE Red Bell Peppers FD
- 3/4 c. THRIVE Sweet Corn FD
- 1/2 c. THRIVE Potato Dices - Freeze Dried
- 1 c. THRIVE Béchamel (Creamy White Sauce)
- 2 c. Water
- 2 c. Cream
- 1 c. Shrimp
- 1 tsp. THRIVE Chefs Choice
- 1/2 tsp. Iodized Salt
- 1/2 tbsp. Cholula
- 1/4 tsp. Cumin
- 1/4 tsp. Chili Powder
- 1/2 tbsp. Lime Juice
- 1 tbsp. Cilantro
Directions
- In a 3 qt sauce pan, brown the bacon and drain most of the fat.
- Add in the garlic and sweat for a minute, then add all the vegetables and stir.
- Quickly add in the water, whisk in bechamel. Then add the cream and simmer for about 6-8 minutes.
- Add in the reconstituted shrimp and any liquid. Add all the remaining ingredients. Simmer for an additional 3 minutes.
- Top with thinly cut, fried tortilla chips.