Louisiana Shrimp and Corn Chowder

Cooler weather is finally here which means it's time to bust out all those comfort food recipes that include soups, stews and more. This recipe for Louisiana shrimp and corn chower is a delicious Cajun spin on the classic chower recipe, that will instantly become one of your favorite cool weather meals that your taste buds and tummy will love.

Photo bywellplated.com

INGREDIENTS:

• 1 lb. of small shrimp (peeled and deveined)
• 4 cups of chicken or seafood stock
• 4 tablespoons of unsalted butter (divided)
• 1 sweet yellow onion (chopped)
• ½ cup of celery (chopped)
• 3 cloves of garlic (minced)
• 2 tablespoons of all-purpose flour
• 1 tablespoon of paprika
• 2 teaspoons of creole seasoning (Tony's)
• Dash of cayanne pepper
• 1 pound of white potatoes (chopped)
• 2 cups of corn (frozen)
• 1 bay leaf
• 1 cup of heavy whipping cream or half and half
• 3 strips of bacon
• Fresh green onion, chopped (for garnish)

DIRECTIONS:

• In a large dutch oven, cook the bacon until crispy, then remove from pan and drain on paper towel lined plate then set aside. Save all but about a tablespoon of the bacon grease in the pot.
• Add the butter to the dutch oven then add the celery, onion, garlic, salt, bay leaf, cayenne and black pepper. Cook about 5 minutes until fragrant.
• Stir in the flour then pour in the stock and bring to a boil.
• Add the potatoes and cook on low for about 15 minutes until tender.
• Then add the corn and cook for about another 15 minutes
• Slowly pour in the whipping cream, whisking till smooth.
• Stir in the shrimp and continue cooking until the shrimp are done, about 5 minutes.
• Remove from the heat. Top with crumbled bacon or green onion and enjoy!