I know this upcoming week is a busy one for most everyone~ cooking and cleaning, preparing for company or travelling with Thanksgiving a mere five days away.
My Mother-in-Law loaned me her turkey tureen and salt & peppers for the table and we’re enjoying what I refer to as
Cream of Plenty Soup~
aka Shrimp and Corn Chowder.
Not a Thanksgiving menu item, but a soup with plenty of flavor and plenty hearty! It comes together in about 45 minutes and is a meal in a bowl with some crusty bread~ a soup ideal for a busy week night when you need something warm and satisfying!
Cream of Plenty Soup~ aka Corn and Shrimp Chowder
~recipe adapted from Betty Crocker
Ingredients
4 slices bacon, cut into 1/2-inch pieces
1 medium onion, coarsely chopped (1/2 cup)
*1 medium stalk celery, coarsely chopped
*6 small red potatoes, cut into 1/2-inch pieces
*2 cups frozen corn
1/4 teaspoon dried thyme leaves
1 carton (32 oz) chicken broth (4 cups)
1/4 cup Gold Medal® Wondra® quick-mixing flour
2 cups half-and-half
*12 oz frozen uncooked medium shrimp, peeled, deveined and tail shells removed (do not thaw)
1/2 teaspoon salt
1/8 teaspoon pepper
*My adaptations:
~3 stalks of celery
~a 16 oz. bag of frozen corn
~a 24 oz. bag of Melissa’s Dutch Yellow Baby Potatoes, quartered, no need to peel.
~ I thaw my E-Z peel shrimp and use Ina’s method for oven roasting them. I can pull out shrimp to thaw, as many or as few, at a time, peel them and oven roast for maximum flavor. They’re ready in 8-10 minutes and then I add them to each individual bowl of soup at serving time so they don’t overcook when we reheat the soup as we enjoy it during the week.
Method
In 5- to 6-quart Dutch oven, cook bacon over medium-high heat 5 to 6 minutes, stirring frequently, until crisp. (I remove the bacon with a slotted spoon and drain on a paper towel and add back in at the end). Stir in onion, celery, potatoes, frozen corn and thyme. Cook 5 to 6 minutes, stirring frequently, until onion and celery are softened.
With wire whisk, beat in broth and flour. Heat to boiling. Reduce heat to medium; cover and cook about 15 minutes, stirring occasionally, until potatoes are tender and soup is slightly thickened.
Mary, this chowder looks so delicious that I may have to serve it on Thanksgiving day, and that was a great tip about roasting the frozen shrimp. I’ve never tried that but I will now, based on your recommendation.
Happy Thanksgiving to you and yours, and I’m so thankful I can come to your beautiful blog to get the best recipes!
I love corn chowder and adding shrimp sounds so good! Thanks for the recipe. Have a wonderful Thanksgiving and thank you for being YOU!
Sounds delicious, I love a good corn chowder and adding shrimp takes it right over the top. Happy Thanksgiving to you and your family. xo
This will be a perfect meal for Christmas time when we have our don and my sister staying here! Thanks SO much. XO
our SON:):)
Oh brilliant, Mary — this is just what we need at our house for this busy time of year. I love shrimp and/or crab and corn chowder, but I’ve never made it because it always looks like such a time-intensive soup to prepare. I love that you’ve reduced the time and labor involved without compromising the flavor and quality. This looks absolutely delicious!! Seriously. :)
The soup tureen and salt and pepper are so pretty, and I’m really loving the tablecloth of fall plaid. Have a great day and a wonderful Thanksgiving!
Hugs,
Denise
Thanks, Mary. I think I know what is on our menu tonight. ;-)
Your MIL’s turkey tureen is gorgeous. Makes a wonderful statement atop that pretty plaid cloth. Delightful in every detail as with all your tables.
~ Sarah
I love the idea of roasting the shrimp before adding tot he individual bowls. I make a really good Enchilado de Camarones (not the same thing as a Mexican enchilada, it is more like a shrimp stew) and what I don’t care about it much is the fact that the shrimp usually overcooks and turns a bit rubbery…I will try it next time using this method. Thanks and I hope your Thanksgiving is wonderful!
Sounds like a nice hearty soup Mary! Love the turkeys! Happy Thanksgiving Week-enjoy:@)
This sounds great and your timing is perfect. These are busy times and a bowl of soup like this certainly is a meal. I love your idea about pull the shrimp out as you need them and roasting them in the oven. I’m definitely trying the oven roasting idea.
- The Tablescaper
Looks delicious, Mary!
I’m tucking the idea of roasting shrimp away for the day after Thanksgiving. We eat leftovers for breakfast and lunch, and then seafood for dinner ;o) The soup tureen and salt and pepper are so pretty. Wishing you a wonderful Thanksgiving!
Ooh, Mary, does your soup ever look tasty! I use Ina’s method of roasting shrimp, too…even for shrimp cocktail! Happy Thanksgiving!!
I’m planning on making gumbo tomorrow..have the shrimp purchased …but now I want to try this! So delicious looking! I love shrimp in anything! Thanks for sharing your recipe!
Miss Bloomers
Hi Mary,
Your chowder recipe sounds delicious and easy! I will definitely be making this! I tried Ina’s roasted shrimp idea when Lynn at Pig in Mud had her Ina challenge, and that’s the way I always make it now. So good and easy too. Thank you for asking about our storm recovery. It has been slow and difficult but we are back on with power, heat, water and finally internet too! Now I have broken my finger. Can’t believe it!!!! I’m going back to see your posts I missed but will be having a hard time typing for now. Have a wonderful Thanksgiving. Linda
What a great soup for Christmas Eve…I love doing a hearty soup and great bread…your presentation is always magnificent…
this looks so good, another cold gray day with dark seas, looks perfect to me… a blog of plenty indeed~
Sounds delicious! I could go for some right now….
Made it! Absolutely delicious. this is a keeper!
My husband will love this and it is getting very cold here tonight so this sounds good for tomorrow. Thanks.