Check out what my pals from the Joy of Everyday Cooking blog had to say about this recipe:
This creamy, hearty soup is perfect comfort food on a cold fall or winter day. The chunkiness of the vegetables and shrimp is super filling. If the sight of veggies freak out your kids, I would suggest disguising the veggies by blending the chowder in a food processor or blender before adding the shrimp. Out of sight, out of mind, right? The recipe calls for 2 cans of cream of shrimp soup. I mistakingly only bought one can so I used 2 cans of cream of celery instead. It was really good, but probably not as shrimpy tasting as it would have been with 2 cans of cream of shrimp.
I am smitten by this recipe, you guys! It is such a blessing that I came across it over on the Joy of Everyday Cooking food blog. Joy, the sweet lady who runs the blog really knows her way around the kitchen! She certainly nailed it when she created this shrimp and corn chowder recipe. Talk about a real winner! My family ate plate after plate of this delicious entree and I truly believe that yours will, too.
Ingredients
sliced bacon – 1/2 pound
finely chopped onion – 2 cups
finely chopped celery – 1 cup
finely chopped green bell peppers – 1/2 cup
grated carrots – 1/2 cup
bay leaves – 2
diced potatoes – 2 cups
water – 1/4 cup
Mortonsalt – 1 Tbsp.
ground black pepper – 1 tsp.
all-purpose flour – 2 Tbsp.
(10 3/4 ounce) can cream of shrimp soup – 2
(10 3/4 ounce) Campbell’s can cream of celery soup – 1
half-and-half – 1 quart
(14 3/4 ounce) can Green Giant cream of style corn – 1
(15 1/4 ounce) can whole kernel corn – 1
shrimp, peeled and deveined – 2 pounds
Instructions:
Cook bacon until crisp. Remove bacon and drain, reserving 3 Tbsp. bacon grease.
In saucepan, saute onion, celery, bell pepper and carrots in reserved bacon grease.
Add bay leaves, potatoes, water, salt and pepper.
Sprinkle in flour.
Stir in soups and half-and-half.
Bring to a boil.
Add corn.
Simmer over low heat 30 to 45 minutes or until potatoes are done.
Add shrimp.
Cook until shrimp turn pink.
Adjust consistency with milk.
Discard leaves.
Ladle into serving bowls.
Garnish with crumbled bacon.
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Quick Tip: Serve this chowder with biscuits or oyster crackers.
For more great recipes and photos please visit The Joy Of Everyday Cooking.