Recipe Photo of our Peppercorn Bacon and Tomato Shrimp Chowder

Peppercorn Bacon & Tomato Shrimp Chowder

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 servings
TYPE OF DISH: Main Course, One Pot / Pan, Soup
COOKING METHOD: Stove Top
Make some filling and satisfying chowder with Dei Fratelli Petite Diced Tomatoes, peppercorn bacon, potatoes, and cooked shrimp. Peppercorn Bacon and Tomato Shrimp Chowder make dinner spicy and hearty all in your Dutch oven.
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Ingredients:

  • 1 (14.5 oz.) can Dei Fratelli Petite Diced Tomatoes
  • 4 Slices Peppercorn Bacon, thick
  • 2 Cups White Onion, diced
  • 2 Cups Green Bell Pepper, diced
  • 1 tsp. Garlic, minced
  • 5 Cups Milk, divided
  • 2 Cups Potatoes, peeled and cut into 1/2" cubes
  • 1 Bay Leaf
  • 1 tsp. Salt
  • 1 tsp. Black Pepper
  • Hot Sauce, to taste
  • 1 1/2 lbs. Cooked Shrimp, chopped
  • 2 Tbsp. + 2 tsp. Cornstarch

Instructions:

  • In a Dutch oven, cook bacon until crispy, about 8-10 minutes.  Set aside to cool and crumble.  Add onion, green pepper, and garlic to bacon grease. Sauté until veggies are tender, about 10 minutes.
  • Add 3 cups milk, potatoes, Dei Fratelli Petite Diced Tomatoes, bay leaf, salt, pepper, and hot sauce. Bring to a slow boil, reduce heat, and simmer for 10 minutes, or until potatoes are tender.
  • In a separate bowl, whisk together the remaining 2 cups of milk and cornstarch.  Add shrimp and bacon and continuing cooking for another 5 minutes.  Remove bay leaf before serving.

Chef's Tip:

If you do not have a Dutch oven, make this recipe in a large stock pot instead.

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