BACON-CORN CHOWDER WITH SHRIMP RECIPE | MYRECIPES
Serve this hearty chowder as either a light first course for six, or a filling main course for four.
Provided by David Bonom
Total Time 20 minutes
Yield 4 servings (serving size: about 1 2/3 cups)
Number Of Ingredients 11
Steps:
- Heat a large Dutch oven over medium-high heat. Add bacon to pan; saute 4 minutes or until the bacon begins to brown. Remove 2 slices bacon. Drain on paper towels. Add onion and next 3 ingredients (through minced garlic) to pan, and saute for 2 minutes. Add corn, and cook 2 minutes, stirring occasionally. Add broth; bring to a boil, and cook for 4 minutes.
- Place 2 cups of corn mixture in a blender. Remove the center piece of blender lid (to allow steam to escape), and secure lid on blender. Place a clean towel over opening in the blender lid (to avoid splatters). Blend until smooth. Return pureed corn mixture to pan. Stir in shrimp; cook 2 minutes or until shrimp are done. Stir in half-and-half, pepper, and salt. Crumble reserved bacon over soup.
Nutrition Facts : Calories 294 calories, CarbohydrateContent 34.8 g, CholesterolContent 144 mg, FatContent 7 g, FiberContent 4.3 g, ProteinContent 26.8 g, SaturatedFatContent 2.7 g, SodiumContent 547 mg
BLACK-EYED PEAS WITH BACON AND PORK RECIPE | THE NEELYS ...
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Total Time 14 hours 20 minutes
Prep Time 20 minutes
Cook Time 2 hours 0 minutes
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- If using dried black-eyed peas, put them in a large pot and cover with about 4 inches of water. Soak the peas overnight, then drain the water and rinse. Alternatively, you can "quick-soak" the peas by bringing them and the water to a boil for 2 minutes. After this, remove them from the heat, cover the pot and soak the peas for 1 hour. Then, drain and rinse the peas.
- Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the pork. Sear until the pork is browned on all sides, 4 to 5 minutes. Add the bacon, onion and garlic to the pot and cook, stirring, until the onion and garlic are lightly browned, about 6 to 8 minutes. Add the salt, black pepper, cayenne and garlic powder. Cook until the entire mixture is coated with the spices, about 2 minutes. Pour in the stock and water and drop in the bay leaves. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes.
- When the pork begins to fall apart, add the prepared peas to the pot and simmer until the peas are very soft, about 1 to 1 1/2 hours (see Cook's Note).
- Taste for seasonings, and add some hot-pepper vinegar, if desired. Discard the bay leaves and transfer the black-eyed peas to a serving bowl.
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- Taste for seasonings, and add some hot-pepper vinegar, if desired. Discard the bay leaves and transfer the black-eyed peas to a serving bowl.
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