A few months ago at church, we had our annual homecoming service and dinner on the grounds. For any of you who have ever been to a homecoming dinner, you know what a huge table of food is always out to be served. Ours, of course, was no different. There were casseroles, vegetables, meats, breads, and many other sumptuous dishes. I, not being a huge fan of everyone's cooking, opted to stick with the foods I could plainly decipher. Everything I tried was delicious.
When I was finished eating my plate of food, I swapped baby duty with my husband, so he could go fix his own plate. He always amazes me at these type of eating functions. Things he would never try at home, he is more than willing to pile on his plate. So, true to character, he came back with a plate of home cooked goodness. Many of the foods he pushed aside after trying them and realizing he wasn't crazy about it. But there was one thing he ate, and he just couldn't stop talking about it. In fact, he would have gone back for seconds, except that the pot was now empty. He bragged to everyone about this dish. It, in fact, was a soup, which was even more of a shocker, because he's not a big soup person.
After awhile, the preacher came up to talk to Brient. Brient, of course, began to brag about this soup he was enjoying so much, and the preacher said, "Oh yeah. I know exactly which one you're talking about. That's my wife's recipe. She made that."
So a few weeks later, while we were at the preachers house for dinner, Brient began to brag to her how delicious he thought her soup was. She said, "Wait just a minute, and I'll copy it for you." She pulled out a cookbook that, I think, was put together by some local people. When we left that night, I had a copy of her recipe in hand. Now, I can make it any time I want, and my husband just LOVES it!!
Today, I am making this soup, because it's a great comfort food on these cold fall (almost winter) days. As my house is filled with the wonderful smells of this chowder, I wanted to take a minute to share this recipe with you.
Shrimp and Corn Chowder
1 stick butter
1 can potato soup
2 Tbsp. flour
1/4 C chopped onion
2 lbs. shrimp
2 cans cream style corn
1 can whole kernel corn
1/2 C grated provolone cheese
1 qt. milk
1 tsp. worchestershire sauce
1 small container whipping cream
Slap Yo Mama seasoning (or whatever seasoning is common to your area)
Blend together the flour and butter over low heat. Add onions and saute until wilted. Add the remaining ingredients and cook on medium heat for 45 minutes. Serve hot over about 1/4 C cooked rice. (You only want a little rice to add to the flavor and texture. Too much rice takes away from the soup.)
Thanks to Rena for sharing her recipe with me. This is now a dish that I make often for my family. I hope you enjoy it, too!
