This Chowder was a weekly staple in our house over the cooler months. It is quick, takes familiar ingredients and is delicious!
1/2 chopped yellow or white onion
1/2 C chopped bell pepper (I always keep a bag of frozen bell pepper strips in the freezer - they are perfect for lots of dishes, especially this one!)
1 large potato, peeled and chopped into very small pieces (think O'brien Potato size - you can also use frozen O'brien Potatoes as a substitute)
1/2 tsp celery salt
1/2 to 1 tsp red pepper flakes (or more if you like it extra spicy)
3 TBS Butter
2 TBS Four
1 can Cream of Chicken soup
2 ½ C milk (whole, 2%, non-fat - it all works in this chowder)
1 can creamed corn
1 can corn nibblets, undrained
1/8 tsp sage
1/8 tsp parsley
1/2 Shredded cheddar cheese (plus more for toppings)
Salt and Pepper to taste
1 C frozen, precooked shrimp, trimmed and tails removed
Toppings:1/2 lb to 1 lb crisp cooked bacon, crumbled
Saute onion, peppers, potatoes, celery salt and red pepper flakes in butter in large pot. Gradually add all other ingredients while stirring. Stir! Bring just to a boil then reduce heat and simmer on low for 20 minutes (until potatoes are cooked) up to an hour stirring occasionally to avoid scorching. (Or put in crockpot on low setting)
If you wish add frozen shrimp during last 5 minutes of cooking (we've also added ham and it was yummy!).
Add 1/2 C shredded cheese during last minute of cooking - stir.
Serve with toppings - the bacon is fantastic and so is the cheese!!