In soup pot brown bacon pieces. When bacon is done remove and let drain on paper towel lined plate. Set aside for later. Add sliced sausage to the pot and continue cooking till the pieces are crispy on the edges.
- Remove from the pot and drain them on paper towel lined plate and set aside for later.
- Remove about ½ of the grease left in the pot before moving on to the next steps.
With stove on medium - add the carrots that have MINCED, celery, Everglades Heat and Everglades Fish and Chicken. Add more seasoning than what you think you need. This is the base for the taste of the chowder.
Once carrots and celery are soft add red onion and continue cooking over medium heat till onion is soft. Carefully add chicken broth slowly taking care to scrape the fond bits on the bottom. Turn heat up cover and bring to a boil.
Once broth has been brought to a boil add red potatoes and the “coin” sliced carrots. Continue to boil till the potatoes just reach doneness about 15 minutes.
Turn heat to low add back the sausage and the kernel corn. Stir and let simmer for about 5-10 minutes till sausage is reheated.
Turn heat off and add the shrimp stir and let sit for a few minutes for the shrimp to cook.
Once shrimp is done add heavy cream and fresh minced parsley. Stir and serve it up. Top with the crumbled fried bacon.
