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Fry the bacon pieces in the stockpot and remove. Saute the vegetables in the rendered fat until softened. Add the diced potatoes and the chicken stock and cook for 20 minutes or so, until softened. Remove 1/2 to 2/3 of the vegetables to the food processor and puree until smooth. Return the puree to the pot, and add the 1/2 & 1/2 and both the frozen and canned corn. Cook on low, without boiling, for another 20 minutes or so. Add the shrimp and watch it until the shrimp is just done.
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Jbruins 1 month agoThe person who posted this recipe does not have 1/2 and 1/2 listed in the ingredients but it is mentioned in the preparation section of the recipe. Would you please correct the recipe because I would like to make it. Thanks
aprilandchris08 2 years agoI seen nothing in the recipe that called for milk or cream.(???????) I think the chowder was good but not what I expected. It should be named more of a seafood potato soup. Thanks for the recipe.
Seiwert 5 years agoDo not let boil after the milk/cream is added. [I posted this recipe.]