Cheesy Twice Baked Sweet Potatoes
Shrimp & Corn Chowder
| By : |
| Prep Time | 15 Minutes |
| Cook Time | 40 Minutes |
| Servings |
4 Servings
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Ingredients
- 6 slices bacon cut into ½-inch (13 mm) pieces
- 1 tbsp (15 ml) extra-virgin olive oil
- 1 medium onion chopped
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tbsp (15 ml) all-purpose flour
- ½ cup (120 ml) dry white wine
- ¾ pound (340 g) red cooking potatoes cut into ½-inch (13 mm) pieces
- 4 cups (1 quart or 950 ml) low-sodium chicken broth
- 6 sprigs fresh thyme
- ¾ pound (340 g) medium peeled and deveined shrimp
- 1 package (16 ounces or 454 g) frozen corn thawed
- ½ cup (120 ml) heavy cream or half-and-half
- chopped fresh flat-leaf parsley for serving, optional
Ingredients
|
Instructions
- Add the bacon and olive oil to the cooking pot, press Sear/Sauté and adjust the timer to 30 minutes. Cook, stirring occasionally, until the bacon is crisp, 6 to 8 minutes. Transfer 2 tbsp (10 g) bacon to a paper towel–lined plate and set aside.
- Add the onion, salt, and black pepper to the cooking pot. Cover with the lid and cook, stirring occasionally, until tender, 8 to 10 minutes.
- Sprinkle the flour over the onion-bacon mixture in the cooking pot. Cook and stir, uncovered, for 1 minute, then stir in the wine and simmer for 1 minute. Press Cancel.
- Add the cooking potatoes, chicken broth, and thyme sprigs to the cooking pot. Cover with the lid, press Stew, and adjust the temperature to 175°F (79°C) and the timer to 20 minutes. Simmer for 13 minutes.
- Stir in the shrimp, corn, and cream, and simmer until the shrimp are opaque throughout, 4 to 5 minutes. Press Cancel.
- Spoon the chowder into bowls and top with the reserved bacon and parsley (optional).
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