Bacon-corn chowder with shrimp from Cooking Light Magazine, August 2011 (page 26) by David Bonom

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Goodcookermom on May 31, 2024

    I have made this so many times!! It is a family favorite. I use 4oz chopped pancetta. I buy extra corn at the end of the season, chop it down and freeze it so we can have this any time of the year. I also use 2lbs of frozen shrimp.

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