SHRIMP & CORN CHOWDER

How could it not be fabulous? 1 lb. bacon, 1 qt. half-and-half, 1 lb. sausage, 2 lbs. shrimp....amongst other things.....



1 lb. bacon

2 large onions, chopped

3 large potatoes, peeled and cubed

4 to 5 cloves garlic, minced

1 teaspoon each of salt and pepper

2 (14oz.) cans cream-style corn

2 (15oz.) cans whole kernel corn

2 bay leaves

1 tablespoon basil

1 quart half-and-half

1 pound Andouille or Polish sausage, sliced

1/2 stick butter

2 lbs. raw shrimp, peeled and deveined

Salt & pepper to taste



In a very large heavy bottom pot, fry bacon, crumble and reserve. Remove half the drippings and add onions. Saute until translucent. Add cubed potatoes and just enough water to keep potatoes from sticking. Add 4 or 5 cloves of minced garlic, salt and pepper. Cook on medium low heat until potatoes are done., about 15 minutes. Add corn, bay leaves, basil and crumbled bacon. Add half-and-half and heat slowly. Lightly brown sausage in a frying pan and add to the pot. Simmer at least 30 minutes or until potatoes are soft. Add salt and pepper to taste. In the last 5 minutes, melt butter in frying pan, saute shrimp and add to pot. Remove bay leaves.



Serves: 10
 
COOKS NOTE: Use extra half-and half to adjust liquid to your preference or whole milk. White corn may be used as well as yellow corn. Amount of ingredients is not critical. It is critical that this be made well ahead of time in order for the flavors to mix and mingle and marry in the end.