Shrimp Corn Chowder

 

 

 

 

 

 

 

 

 

 

 

 

 

Let’s face it, summer left and the chilly nights and breezy cool days are here.  It’s the perfect weather for soup!  And I make every kind of soup you can think of and then some.  I love soup and my freezer is stocked with homemade soups. Mostly hearty, thick and creamy soups, my favorite.  This is one of my best soup recipes and I make it often.  I start off with a base of bacon drippings to make the soup base.  Whoa, did someone says bacon?

 

Shrimp Corn Chowder

 

4 strips of bacon

2 tablespoons butter

1 small onion, diced

1 carrot, diced

1 stalk celery, diced

2 garlic cloves, minced

    1/4 cup all-purpose flour

1 cup low sodium chicken broth (or more if needed)

1 cup milk

1 bay leaf

1 cup heavy cream

2 large potatoes cut into cubes

4 cups of frozen or canned corn, drained

½ pound medium shrimp, de veined, peeled, no tails

2 teaspoons Old Bay Seasoning

    Salt and finely ground pepper to taste

 

Place bacon in a large pot over medium high heat. Cook until golden brown. Use a slotted spoon to remove onto a paper towel lined plate. Leave fat in pot.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lower heat to medium. Add butter to the same pot. Once melted, add onion and cook for 2-3 minutes or until translucent.  Add in the garlic and cook for another minute. Then, add in your carrots and celery and saute for 5 minutes.

 

 

 

 

 

 

 

 

Add the flour and stir until you have a paste. Continue to cook and stir for at least 2 minutes to cook out the flour taste.

Add chicken broth, milk, potatoes, Old Bay seasoning and the bay leaf. Turn heat back up to medium high.  Allow soup to come to a slow boil.  Turn heat down to low.

 

 

 

 

 

 

 

 

 

 

Stir in corn and heavy cream and cook for 10-15 minutes or until potatoes are cooked through and tender.  If you want a thinner consistency, add more chicken broth until you get the consistency you want.  On the other hand, if you want a thicker consistency, mix ¼ cup of corn starch with enough water to make a paste and stir into soup.  

 

 

 

 

 

 

 

 

 

Once you have the right consistency, stir in your shrimp and cook for 5 more minutes. Adjust seasonings to taste.

Ladle into bowls and garnish with chopped bacon and parsley.

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

My Homemade Chicken Noodle Soup

 

 

 

 

 

 

 

 

 

 

Home-cooked chicken noodle soup is a like a warm hug on those days when the weather cold, or when you’re feeling a little under the weather.  I love knowing there is a homemade remedy waiting in my freezer.  I love that warm seasoned broth that seems to always make me feel better.  And if you’re in the mood for something with a hearty creamy broth, this soup is perfect.  Make it easy on yourself and pick up a rotisserie chicken for and your almost done.

My Homemade Chicken Noodle Soup

1 rotisserie chicken, meat chopped or shredded

6 tablespoons (¾ stick) butter

1 medium yellow onion, diced

3 medium carrots, chopped

3 celery stalks, chopped

Kosher salt and freshly ground black pepper

2 garlic cloves, peeled

4 cups chicken stock

1 bay leaf

2 sprigs fresh thyme

2 cups medium egg noodles

2 tablespoons all-purpose flour

2 ¼ cups whole milk

1/3 cup heavy cream

1 rotisserie chicken, meat shredded (about 5 cups meat; save the bones to make stock for another time)

3 tablespoons chopped fresh parsley

 

In a large heavy-bottomed pot, melt 2 tablespoons of the butter over medium-high heat. Once the butter begins to foam, add the onion, carrots, celery, a big pinch of salt, and a pinch of pepper. Sauté until the vegetables begin to get tender, about 5 minutes. Grate in the garlic and cook for another minute.

 

 

 

 

 

 

 

 

 

Add the chicken stock, bay leaf, and thyme and bring to a simmer. Gently cook the vegetables, stirring occasionally, until tender, about 10 more minutes.

 

 

 

 

 

 

 

 

 

 

 

 

Remove the bay leaf and thyme from the soup and add the noodles. Cook for about 5 minutes, pressing down occasionally to make sure the noodles are submerged.  Cook until noodles are tender.  Add in the chicken and continue to cook on low for an additional 10 minutes until chicken is warmed through.  Serve and enjoy!

  

For a thicker creamier soup continue on to these directions:

In a medium saucepan, melt the remaining 4 tablespoons (1/2 stick) butter over medium heat. As soon as the butter is melted, scatter in the flour and whisk to blend with the butter. Whisk for about 2 minutes. 

 

 

 

 

 

 

 

 

 

 

 

 

Slowly whisk in the milk, blending so there are no lumps. Add the cream and bring to a simmer over medium heat, stirring continuously, then cook until the mixture has thickened, 3 to 5 minutes. Remove from the heat.

 

 

 

 

 

 

 

 

 

 

 

 

Add the cream mixture, cut up or shredded chicken to the soup. Sprinkle in some parsley, stirring for a minute to warm the chicken through but not allowing the soup to boil. Taste for seasoning and add salt and pepper if needed.

 

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.