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in a large enameled cast-iron casserole, cook the bacon over moderately high heat until browned, about 5 minutes. add the onion, season with salt and pepper and cook, stirring occasionally, until golden brown, about 5 minutes. add the potatoes and 4 cups of water and simmer over moderate heat for 15 minutes, until the potatoes are tender. stir in the creamed corn, corn kernels, cream, milk, liqueur, tomatoes, paprika, thyme and parsley and simmer for 10 minutes. stir in the shrimp and cook until just white throughout, about 2 minutes. remove from the heat, stir in the lemon juice and season the chowder with salt and pepper; discard the thyme and parsley sprigs. spoon the chowder into bowls, garnish with chives and serve with hot sauce.
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Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Seal out syn-propanethial-S-oxide — tear-free onion prep
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell