Tuesday, October 21, 2014

Sunday Soup: Shrimp & Corn Chowder

As I've said eleventy billion times, I make soup on Sundays. Hence the title of most of my soup posts beginning with Sunday Soup. A durr. I make it on some other days too, but mainly on Sundays. Soup says love to me and has ever since I stood on a chair while Mom Mom wrapped my little hand around a wooden spoon, dipped it into the veggie beef barley on the stove, and taught me how to stir.

As a bonus, soup is usually pretty good for you. Sometimes, it's not so good for you. Those creamy, cheesey, salty soups we love can contribute to a case of plump buttocks. I subscribe to Cooking Light magazine, but I often find their recipes a little under-seasoned. I appreciate them doing the legwork on lightening them up though.

This Sunday I took Cooking Light's Shrimp & Corn Chowder and jazzed it up a little. I doubled the original recipe, desiring leftovers. This was more than enough to feed six people. So if you are solo or just want one meal, feel free to halve the recipe!

10 center-cut bacon slices, chopped
2 bunches of green onions, sliced thin (white and green parts)
1 teaspoon dried thyme
2 tbs minced garlic
Just shy of a 1/2 cup all-purpose flour
5 cups 2%  milk
2.5 cups chicken stock
1/2 teaspoon kosher salt
1/2 teaspoon white pepper (black okay)
1/2 teaspoon ground mustard
1/2 teaspoon onion powder
1/8 teaspoon crushed red pepper
2 bags large uncooked shrimp, peeled and deveined (I used the 41-50 count bags from Target and thawed them first)
5 cups frozen corn kernels (if you have fresh, use that! I used fresh corn that I had frozen and it was the bomb dot com)

Cook bacon in a large pot over medium heat 6 minutes or until crisp.

Remove bacon with a slotted spoon, leaving the drippings in there.

Add green onions, thyme, and garlic to pan. Saute two minutes.

Sprinkle flour over and cook 1 minute, stirring constantly.

Stir in milk and turn heat up, continually scraping the bottom of the pot to get all the browned goodness up as flavor. After about three minutes, add the chicken stock and bring to a boil. Reduce heat to medium.

Add kosher salt, white or black pepper, crushed red pepper, dry mustard and onion powder. Stir well and let cook two minutes. Add corn, wait four minutes and add shrimp. Cook four minutes or until shrimp are done.

I served with a spinach salad and some french bread with butter. Perfect.

So, buttery bread...
Does it negate the light soup?
Let us not discuss.

What's your favorite soup?
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  1. Yes... let us not discuss. This looks so good! I love soup, but I haven't made it much for a few years because it's hard for kids to eat. (Too hot! Too spicy. Waa waa waa.) But this looks like it would have lots of yummy bits to pick out and everyone would be happy. Thanks for sharing your recipe!

  2. Oh my gosh, you haiku! Let's not discuss. HAHAHAHAH! Anything with bacon and shrimp can't be bad. And this post made me warm and fuzzy (because soup) and made me think of MomMom

  3. Haha! The Haiku is epic especially since I just gave it up. Soup sounds delish but of course I would sub the shrimp because I am difficult. Haha!

  4. Haiku is great. BUTTER!!! This went directly into my recipe folder.

    I need to develop some Haiku skills. I am such a rhymer, tho!
    Happy Haikuesday!
    Love, your Momma

  5. I dont know why I've never thought to add shrimp into chowder before - YUM!! Buttery bread is a must and does not negate it in my book LOL!

  6. Especially in the colder months, I just love soup. I don't make it often enough. The one I make the most is butternut squash soup. A thick soup. Yum. Oh, and cauliflower. Gets my kids to eat veggies without them knowing its veggies.

  7. Mmmm sounds so delic!! I might make this on Sunday

  8. I love soup, too! Shawn isn't really a fan unless it's chowder or chili, so I don't make it a lot.nthis looks scrumptious, though.

  9. Soup is Awesome - I love that it is now soup weather!!!!

    I am going to pin this - so I can pull it out soon!

  10. Holy crap this looks SO GOOD! Pinning for later for sure! I need some more soups to add to my current rotation.

  11. "Plump buttocks" actually sounds kind of adorable. But I know what you mean - I remember discovering how bad chowders (typically) are and then being confused about chicken noodle being (relatively) healthier. Eventually I figured out the cream vs broth thing.

  12. Wow, sounds really good! I love a soup with a bunch of ingredients like this. I need to try to get more creative with some soup recipes myself.

  13. This looks and sounds delicious!!!! I am not the hugest fan of shrimp most of the time, so I think I may try is sans protein or add some chicken instead. Because I freaking love corn chowder and light sounds so right!

  14. i love soup, husband hates it. boo. he will eat stews though, but i have tried a zillion (or five) soups and he doesn't like them. its funny though, i normally go for soup when i am trying to un-plump my buttocks. i like tomato & pumpkin soups (not together lol).

  15. I love shrimp, I love chowder, put them together... HELL YES!

  16. Looks so good! You had me at chowder:) And soup is most definitely love. My Grandmas both taught me a lot about cooking, I treasure those memories. I feel like they are always near me in the kitchen:)

  17. This looks delish! I am not really on board with my butt plumping but those are the ones that taste the best so I'll take 2 bites please.

  18. Dang seafood alleries! This looks delish :-P

  19. My goodness.... this looks like a bowl of awesomeness!
    XO sarita it's my girls' world

  20. All I can think about is replacing the shrimp with lobster....yum.

  21. Sounds delicious, but I'm allergic to shrimp, soooooo....

  22. Looks good, but I don't like seafood. Blah!


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