Ingredients:
Base:
½ lb bacon.
1 cup onion, chopped.
½ cup bell pepper, any color, chopped.
½ cup celery, chopped.
4 garlic cloves, minced.
¼ cup sherry.
Roux:
8 tbsp butter.
½ cup flour.
4 cups stock (shrimp, chicken, or vegetable).
1 ½ cups water.
Chowder:
1 bunch parsley, chopped.
1 ½ lbs medium shrimp, seasoned with Cajun spice.
4 ears corn, kernels removed.
2 cups heavy cream.
Salt, pepper, or Cajun spice.
½ cup green onions, chopped.
Instructions:
Prep all vegetables and shrimp.
Cook bacon until crisp in a Dutch oven. Drain excess fat.
Add onion, bell pepper, celery. Cook until soft.
Add garlic. Cook for 1 minute.
Deglaze with sherry.
Melt butter. Add flour. Cook until thick.
Slowly add stock. Then water.
Add half parsley and green onions. Simmer 20 minutes.
Add shrimp, corn, and cream. Heat through.
Finish with more parsley, green onions. Season to taste.
Serve hot. Enjoy!
