7 servings( 1 ⅓ mugs each)| Prep Time 35 twinkles| Start to Finish 50 twinkles
4 slices bacon, cut into ½- inch pieces
medium onion, coarsely diced( ½ mug)
1 medium stalk celery, coarsely diced( ½ mug)
small red potatoes, cut into ½- inch pieces
mugs firmed whole kernel sludge
¼ tablespoon dried thyme leaves
1 tinderbox( 32 oz) funk broth( 4 mugs)
¼ mug quick- mixing flour
12 oz firmed ( do not thaw) raw medium shrimp, hulled, deveined
( tail shells removed)
2 mugs half- and- half
½ tablespoon swab
⅛ tablespoon pepper
1In 4- quart Dutch roaster or honeypot, cook bacon over medium-high heat 5 to 6
twinkles, stirring constantly, until crisp. Stir in onion, celery, potatoes, frozen sludge
and thyme. Cook 5 to 6 twinkles, stirring constantly, until onion and celery are soft-
2With whisk, beat in broth and flour. Heat to boiling; reduce heat to medium.
Cover; cook about 15 twinkles, stirring sometimes, or until potatoes are tender
and haze is slightly thickened. Remove from heat.
3Cool fully. Transfer to freezer vessel; seal tightly. indurate up to 3 months.
Thaw in refrigerator overnight.
4Transfer chowder to 4- quart Dutch roaster or honeypot. Heat to boiling; reduce heat
to medium. wash firmed shrimp in hot water; add to Dutch roaster. Stir in half- and-
half, swab and pepper. Cover; chef 4 to 6 twinkles, stirring sometimes, until
shrimp are pink.
1 Serving Calories 420; Total Fat 19g( impregnated Fat 11g, Trans Fat0.5 g); Choles-
terol 125 mg; Sodium 890 mg; Total Carbohydrate 45g( Dietary Fiber 5g); Protein 18g
Exchanges 2 ½ bounce, ½ Other Carbohydrate, 1 ½ spare Meat, 2 ½ Fat Carbohydrate