This soup is relatively quick to prepare, and if you use some canned ingredients it comes together nicely in a wonderful tasting potage. Reminiscent of chowder, minus the potatoes, but if you added a couple cups of diced and blanched potatoes this would extend the volume and yield as well as change the flavor profile. The green chilies add some heat to the soup, and can also be obtained from using canned diced tomatoes with green chilies if desired.
Heck, even the French are not immune to using shortcuts in the kitchen, listen to this segment on “How to Cook French, With Shortcuts”, an interview with Dorie Greenspan, as featured on NPR radio yesterday, where she reveals how to make a French version of Sheppard’s pie, or Hachis Parmentier. Click the link above to read the interview, or you can listen into the interview which is embedded below.
You always have to remember that a culinary recipe is a guideline, as ingredients and quantities can be altered to a degree to suit individual flavors, tastes, and personal preferences. However, this does take some skill, but practice is the only way to gain the experience, and with practice comes confidence. For instance, this could become a crab and corn chowder, and when omitting the shrimp and tomatoes, but using crab meat and potatoes in direct substitutions, or 2 pounds cleaned crab meat, and 2 ½ cups diced and blanched potatoes. The timing of the ingredients would remain the same in this substitution.
Above, I said “culinary” as a distinction because pastry, bakery, and bread recipes are more of a science, and typically recipes must be followed much more closely to the ingredients, amounts, and times than do any other preparations.
Sometimes you want a recipe that allows you to have something on the dinner table in less than an hour, while maximizing your grocery dollar, and not costing you so much and this one takes about 45 minutes to prep, cook and serve. And if you halve this recipe you can save a lot more at the grocery, but altering the yield to only 8 servings. And at only 230 calories per serving, this one also saves you in the healthy energy category also. Now if you were to replace the shrimp in this recipe with crab meat, the cost and calories would change accordingly.
Monique made this recipe as part of my birthday dinner on Sunday. We celebrated my 30th birthday….for the 19th time! Along with the soup we had a salad of Mesclun Greens with Caramelized Onion, Apple, and Gruyere Cheese, and then finished with Stuffed Poached Pears, and these recipes will appear soon.
|2||Cups||Green bell pepper, chopped|
|1 ½||Cup||Cream cheese, fat free, softened|
|1 ½||Cups||Creamed corn (or 1 15-ounce can)|
|1 ½||Cups||Whole kernel corn (or 1 15-ounce can)|
|2||Cans||Cream of mushroom soup, low-salt|
|2 ½||Cups||Diced tomatoes (or 2 10-ounce cans)|
|1||Can||Green chilies, chopped|
|2||Lbs.||Shrimp, 31-40 count, medium peeled and deveined|
|To taste||Salt and white pepper|
|½||Cup||Green onions, chopped|
|1.||Heat a large stock pot coated with cooking spray over medium-high heat. Add the onion and bell pepper and sauté for five minutes, then add the garlic and continue to cook until soft.|
|2.||Turn the heat to low, and add the softened cream cheese and stir until melted. Add the milk, corn, soup, diced tomatoes, and green chilies. Stir well and bring to a boil, then reduce heat and simmer 15 – 20 minutes, stirring occasionally.|
|3.||Add the shrimp and stir well, allow the soup to simmer another 5 minutes or until shrimp are pink and cooked through. Season with salt and white pepper to taste.|
To Serve: Ladle 1 cup of soup into bowl and garnish with a pinch of chopped green onions.
Yield: 16 one cup servings