Serves 6
Recipe courtesy of Louisiana Kitchen & Culture
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Shrimp and Corn Chowder with Bacon Click image to enlarge |
Place the corn, carrots, potatoes, bell peppers, broth, clam juice, wine, bay leaf, garlic powder, and pepper in a lightly greased large slow cooker. Cover and cook on low for 6 hours.
Remove and discard the bay leaf. Using an immersion blender, pulse the soup to slightly purée. Add the shrimp and cream and stir well. Cover and let stand for 5 minutes before serving warm with a garnish of green onions and crumbled bacon. Have plenty of hot toasted French bread; pass the hot sauce at the table.