Cream of Plenty Soup

Cream of Plenty Soup, aka, Shrimp and Corn Chowder. . . the best of corn and seafood chowders together in a bowl, plenty delicious and plenty hearty.

I know this upcoming week is a busy one for most everyone~ cooking and cleaning, preparing for company or travelling with Thanksgiving a few days away.

Cream of Plenty Soup, aka Shrimp and Corn Chowder 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.

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!

Print Recipe

Cream of Plenty Soup, aka, Shrimp and Corn Chowder

The best of corn and seafood chowders together in one dish, plenty delicious and plenty filling!

Prep Time15 minutes mins

Cook Time35 minutes mins

Course: Main Course

Cuisine: American

Keyword: bacon, chowder, corn, shrimp, soup

Servings: 8 servings

Ingredients

• 4 slices bacon cut into 1/2-inch pieces
• 1 medium onion coarsely chopped (1/2 cup)
• 3 medium stalks celery chopped
• 16 oz. bag of frozen corn
• 24 oz. bag of Dutch Yellow Baby Potatoes or baby Yukon Gold Potatoes, quartered no need to peel
• 1/4 teaspoon dried thyme leaves
• 32 oz. reduced sodium chicken broth
• 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) see notes below for alternative cooking method
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Instructions

• In 5- to 6-quart Dutch oven, cook bacon over medium-high heat 5 to 6 minutes, stirring frequently, until crisp. Remove the bacon with a slotted spoon and drain on a paper towel.
• 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. Stir in cooked bacon.
• Adjust seasoning to taste. Garnish with chives or green onions,additional bacon, or cheddar cheese if desired.

To roast shrimp:

• Preheat the oven to 400 degrees F.
• Peel and devein the shrimp.
• Toss shrimp with olive oil, salt, and pepper and spread them in a single layer on sheet pan.
• Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool.

Notes

• To prevent shrimp from overcooking when leftover soup is reheated, oven roast shrimp and add to each bowl separately before serving.
• To make this extra special for company top bowls with crab meat.

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