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!
~ 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.
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.
Stir in half-and-half, shrimp, salt and pepper. Cover; cook 5 to 6 minutes, stirring occasionally, until shrimp are pink.
Serve with chives or green onions, bacon, or cheddar cheese if desired. To make this extra special for Christmas or company, you can top with some crabmeat!