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“I love chowders, shrimp and spice, so what is not to like about this soup. I like to add a dollop of my "house salsa", which is a mixture of habeneros and chipotles in adobo sauce. It is also in this cookbook. Be careful though, it is really hot, but lots of flavor.”

Ingredients Nutrition


  1. In a large soup pot, fry bacon over medium heat, until browned. Transfer bacon to a paper towel to drain.
  2. Remove all but 2 tablespoons bacon fat.
  3. Sauté onion, celery, chiles, and garlic for 5 minutes or until limp. Add chicken broth and potatoes to the soup pot.
  4. Cover and simmer over medium-low heat for 15 minutes, or until potatoes are tender.
  5. Transfer soup to blender, and puree until smooth. Put pureed soup back in soup pot.
  6. Stir in shrimp, cilantro, and bacon. Bring the soup to a simmer.
  7. Simmer until shrimp are bright pink. Do not overcook. Season with salt and pepper.

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