The Opinionated Foodie: The Love (or Not) of Food and Everything That Goes with It


Thick Enough to Knock You Over: Shrimp and Corn Chowder

It never fails that when I set out to make a potato-based soup, it always gets too thick.  Yet, I am  stubborn so I still make the dang yet delicious stuff. 

Really, the last time I served potato soup at a party, it turned out more like mashed potatoes than soup.  My friends ate it heartily but with a fork.  Embarrassing. 

I still wanted to try this recipe, though.  It turned out a little thick, of course, but still tasty and very pretty.  I made it for our book club, and it was a moderate hit. 

I’ll make it again this fall on some cool, clear day. We will eat it while wearing sweaters. And plaid. Maybe on a blanket or tailgate.    And probably with a fork. 

 

Shrimp and Corn Chow-dah

 

5 or 6 slices of bacon

1 onion, chopped

3 large potatoes, peeled and cut into small pieces

1 cup chicken stock

2 stalks of celery

1 can of whole kernel corn

1 pound raw shrimp, peeled and deveined. I leave the tail on.  If they are large, slice them in half.

½ c. heavy cream

Parsley

Leftover crusty bread, sliced into cubes for croutons

  1.  Cook the bacon in a large pot until crisp.  Allow to cool on a paper towel and then crumble.
  2.  In the same pot, cook your onion with salt and pepper for five minutes.  If you don’t like crunchy celery, add it now too.
  3. Meanwhile, in a skillet melt one tablespoon of butter with one tablespoon of olive oil.  Add the crusty bread and toss.  Add salt and an herb if you want such as rosemary.  Toast for three minutes. 
  4. To the onion with or without the celery, add the potatoes, chicken stock, and 2 ½ cups of water.  Boil, then simmer until the potatoes are tender-about fifteen minutes. Add the celery if you haven’t already, plus the shrimp and cream.  Simmer for about five minutes more.  Top with bacon, your homemade croutons, and parsley for looks. 

    Homemade Croutons

 

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