Southern Shrimp and Corn Soup (More like a chowder)

Corn and Shrimp SoupSeafood and Louisiana just go together.
You can’t have one without the other.
Soups and stews are some of our most popular dishes here in the South.
And one of MY personal favorites is Shrimp and Corn Soup.
It’s rich and creamy and simply delicious.
It’s simply as one of my favorite saying about food states, “A party in your mouth.”

This is a pretty simple and quick meal.
The preparation takes up the majority of the time.
I’ll be honest, it’s not really a “diet” meal, but it’s wholesome and homemade and satisfying.
Perfect for a special meal (although here it’s just perfect for any meal)

Ingredients:

10  slices crispy bacon, rough chopped into bite size pieces
2 sticks salted butter
1 med onion, coarsely chopped
1 med stalk celery, coarsely chopped
6  green onions, chopped
1 med bell pepper, choped
***(To save time, use the prechopped fresh/frozen trinity vegetables)***
4  large potatoes, cut into bite sized pieces
4-5 cups frozen corn
2 tb minced garlic
1 tsp dried thyme
2 cartons (32 oz)  chicken broth
1/2 cup quick-mixing flour
4 cups half-and-half
2 packages 12 oz frozen medium shrimp, peeled, deveined and tail shells removed (do not thaw)
6-8 dashes Crystal hot sauce
1 1/2  tsp salt
1 tsp pepper

1/2 cup- 2/3 cup sugar

Directions:
 
Melt butter in deep pot.
Once butter is melted, stir in potatoes, onion, celery, bell pepper, green onions, garlic, thyme, salt,  and pepper.  Saute about 10 minutes until veggies are soft and potatoes start to turn white.
While veggies are cooking down, cook bacon. Either microwave or stove top. (If you have bacon grease left over, save it). Once cooked and cooled a bit, rough chop.
Stir in flour and thoroughly coat all veggies.
Allow to cook down about 2 minutes, then add chopped bacon AND frozen corn to fresh veggies. (If you have bacon grease, add it in now too!)
Stir well.
Add broth and sugar and allow to cook for about 10 minutes.
Add hot sauce. Stir well.
Add shrimp and half and half and allow to cook an additional 10-15 minutes.
Serve immediately.I serve with biscuits or some type of bread.
***See my FB page for the recipe for : My Take on Red Lobster’s Cheddar Biscuits

As always, if you try it, share it with me!

Here’s to Chaos, because anything less is boring. 😉
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6 thoughts on “Southern Shrimp and Corn Soup (More like a chowder)

      • I am making it tomorrow when my husbands family comes over with crusty bread and wine. I will definately let you know! I made your king cake-delicious and easy! My husband was so impressed. LOL! I’m making the cheddar biscuits for the weekend-just because 🙂 We have a weakness for dough/bread. Thanks again for sharing xoxo

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