Shrimp and bacon chowder

1. 1

   Finely dice the onions and set aside

2. 2

   Chop the parsley and set aside

3. 3

   Chop the bacon and set aside

4. 4

   Chop the spring onion and set aside

5. 5

   Dice the potato to small cubes like the photo below

6. 6

   Melt the butter in a pot big enough to make soup in and add in the onion until translucent

7. 7

   Add some of the parsley, not all, you will need it later

8. 8

   Add the milk and cream cheese and lower the heat while mixing until the cheese is completely melted

9. 9

   Add the salt and pepper

10. 10

    Now add the potato to the pot and lower the heat to medium, cover and stir continuosly.

11. 11

    Your goal is to cook the potato but not get the contents to stick to the bottom of the pot else you will get a smokey/burnt taste.

12. 12

    Fry the bacon and set aside

13. 13

    Add the shrimp once the potato is almost fully cooked and leave on simmer.

14. 14

    Remove the lid and let it reduce a little.

15. 15

    Add the rest of the parsley and bacon to the chowder

16. 16

    All done!!

17. 17

    Now garnish with lots of spring onion and serve

* Per serving · 4 servings · Values may vary.

No additional tips available.