Cajun Shrimp Chowder

Ingredients

6 slices bacon, chopped

1 lb shrimp, tails removed & de-veined

1 tbsp Cajun Seasoning

1 tbsp kosher salt

1 tbsp butter

1 medium onion, chopped

1 jalapeño, seeded & chopped (or green chili)

2 cloves of garlic, pressed

2 tbsp flour mixed with ½ cup water, shaken to form slurry

4 potatoes, chopped

4 cups chicken broth

1 tbsp thyme

⅓ cup green onions

1 tbsp white wine

3 cups sweet corn

¾ cup heavy cream

1 tsp paprika

Directions

1. Season thawed shrimp with Cajun Seasoning & salt. Set aside.

2. In Rockcrok Dutch Oven over medium heat, cook bacon until crispy. Drain on a paper towel-lined plate.

3. Meanwhile, cut onion into chunks & chop in Manual Food Processor.

4. Chop pepper in Manual Food Processor.

5. Chop potatoes with Chef's Knife on flexible cutting mat.

6. Add shrimp to bacon fat & cook until opaque. Transfer shrimp to plate with bacon.

7. Add remaining ingredients (except cream) to liquid in Dutch Oven over medium-high heat. Add bacon and shrimp. Stir occasionally with wooden spoon.

8. When it starts to simmer, turn it down and let it cook for about 5-10 minutes or until potatoes are done. Remove from heat. Stir in heavy cream & serve.