Let’s Celebrate National Soup Month!

So over several experiments I made significant changes in the original recipe, and this is what I ended up with.

Darn Good Shrimp Chowder

3 – 4 slices bacon

2 cups chicken broth (mine is homemade)

1 8-ounce block of cream cheese

1 medium onion, diced

1 tablespoon olive oil

1 to 1-1/2 cups small cauliflower chunks (a size that will fit nicely on a soup spoon)

2 cups milk

1 pound shrimp, peeled and deveined; cut into bite-size pieces if very large.

Salt and pepper to taste

 

Cook the bacon till very crisp, crumble, set aside. Place the chicken broth in a large saucepan and add the cream cheese, cut into small pieces. Simmer until the cream cheese is melted. Whisk the two together vigorously, until the liquid is smooth and creamy. (This is important, and it took me a while to realize how to get a smooth texture.) In a separate pan, saute the onions in the olive oil until cooked but not browned. Add onions and cauliflower to the stock; simmer until the cauliflower is nearly done but not mushy. Add milk and shrimp; simmer until the shrimp are done (when they turn pink) and soup is hot. Serve with bacon bits on top.

Honest to Pete, this is delicious. But I think it can be better: Next time, I’m going to add sautéed mushrooms. I know it’s not exactly a classic chowder ingredient, but I happen to love deeply sautéed mushrooms. Sue me.

So, have I convinced you that it’s OK to change recipes? Do it. It will change your life.

 

 

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