COOKING WITH CARLEE
K.C.’s Fish and Shrimp Chowder
If you like a good seafood chowder, this one is sure to become your favorite. It is creamy, warming and comforting.
Yukon gold potatoes
Cook bacon in a large soup pot until crisp. Remove bacon from pan and once cooled chop into small pieces.
Add butter, bay leaves, thyme and onion to the pot and cook until the onions are soft.
Add potatoes and fish stock. Bring to a boil for 12 minutes then reduce the heat and add the fish and shrimp. Simmer for 5 minutes.
Stir in cream and chopped bacon. Adjust salt and pepper to your taste.
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