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.
source: community cookbook
- 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
- salt - 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) can cream of celery soup - 1
- half-and-half - 1 quart
- (14 3/4 ounce) can cream of style corn - 1
- (15 1/4 ounce) can whole kernel corn - 1
- shrimp, peeled and deveined - 2 pounds
- 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.