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!
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.