Peppercorn Bacon & Tomato Shrimp Chowder
Make some filling and satisfying chowder with Dei Fratelli Petite Diced Tomatoes, peppercorn bacon, potatoes, and cooked shrimp. Peppercorn Bacon and Tomato Shrimp Chowder make dinner spicy and hearty all in your Dutch oven.
Servings 6 servings
Ingredients
- 1 (14.5 oz.) can Dei Fratelli Petite Diced Tomatoes
- 4 Slices Peppercorn Bacon thick
- 2 Cups White Onion diced
- 2 Cups Green Bell Pepper diced
- 1 tsp. Garlic minced
- 5 Cups Milk divided
- 2 Cups Potatoes peeled and cut into 1/2" cubes
- 1 Bay Leaf
- 1 tsp. Salt
- 1 tsp. Black Pepper
- Hot Sauce to taste
- 1 1/2 lbs. Cooked Shrimp chopped
- 2 Tbsp. + 2 tsp. Cornstarch
Instructions
- In a Dutch oven, cook bacon until crispy, about 8-10 minutes. Set aside to cool and crumble. Add onion, green pepper, and garlic to bacon grease. Sauté until veggies are tender, about 10 minutes.
- Add 3 cups milk, potatoes, Dei Fratelli Petite Diced Tomatoes, bay leaf, salt, pepper, and hot sauce. Bring to a slow boil, reduce heat, and simmer for 10 minutes, or until potatoes are tender.
- In a separate bowl, whisk together the remaining 2 cups of milk and cornstarch. Add shrimp and bacon and continuing cooking for another 5 minutes. Remove bay leaf before serving.
Notes
If you do not have a Dutch oven, make this recipe in a large stock pot instead.
Related Recipes To Try:
Manhattan Clam Chowder
Bold & Spicy Gumbo
Shrimp Bruschetta