Shelly's Recipe

SOUTHERN MARYLAND SHRIMP CHOWDER

Category: Chowders

1 lb bacon, sliced
1 yellow onion, diced
2 carrots, peeled, diced
1 stalk celery, diced
3 large sweet potatoes, baked or microwaved until soft, peeled, roughly mashed
2 large baking potatoes, baked or microwaved until soft, peeled, roughly mashed
3 Tbsp butter
8 cups milk
2 cups corn kernels, frozen or canned (no need to thaw if frozen) if canned, drain
1 lb X-Large shrimp (16-20 per lb) peeled and deveined
2 tsp. dried dill
1/2 tsp. dried thyme
1 tsp. Salt
1/2 tsp. Pepper
4 dashes Chipotle Tabasco or other smoky hot sauce
2 scallions sliced

Cook bacon in saute pan. Set aside bacon until cooled and crumble. Reserve 2 Tbsp bacon grease in saute pan and add onion, carrots and celery. Cook over medium heat until onion is translucent, about 6 minutes. Turn off heat.
In 6 quart stock pot add sweet potatoes and baking potatoes, butter, milk, onion mixture and corn. Cook, stirring frequently over medium-low heat for 20 minutes.
Add shrimp and bacon – reserving 2 Tbsp bacon for garnish. Continue cooking over medium-low heat until shrimp turn pink (3-5 minutes). Stir in dill, thyme, salt, pepper, and Tabasco.

Serve in big bowls and garnish with bacon and scallions. Serve with warm crusty bread or cornbread. Serves 5