A Savory, Shrimpy Summer Soup

Two things:

1) This is not becoming a cooking blog. Cooking, however, is one of the "approved" physical activities that I'm cleared to do right now, so lately, I've been making more messes than Julia Child.

2) I triple dog dare you to read this post title out loud in a Daffy Duck voice. Go ahead. Do it. 

Looney Tunes characters and lisps aside, I found a recipe on Sunday for Shrimp Corn Chowder that sounded deeeeelish. The only problem was, said recipe was friggin' loaded with salt. And, as we health conscious folks know, SALT OVERLOAD = NO BUENO.

So, what's a girl to do when she wants her some shrimp reeeeeal bad? She overhauls the recipe and makes it her own.

And do you know what?

The end result was pretty tasty. Pretty tasty, indeed.

Did I mention that very soon I'm starting a business in food photography? Just kidding. I promise it tastes better than this photo looks.

Shrimp and Roasted Corn Summer Soup
Serves: 4-6
Spice level: 2 out of 10

-4 cups unsalted or low sodium vegetable stock, (I used unsalted.)
-2 cups whole kernel corn
-2 cups Russet potatoes, peeled and cubed
-2 large carrots, peeled and diced
-1 or 2 stalks celery, diced
-1 small zucchini, diced
-One 14 oz. can of petite diced tomatoes
-1 tsp. onion powder
-1 tsp. paprika
-1 tsp. chili powder
-1 cup sour cream
-1/2 cup real bacon bits
-1/2 cup half and half
-1 can condensed Campbell's Healthy Request Cheddar Cheese Soup
-1 Tbsp. olive oil
-1 lb. peeled, deveined shrimp, tails cut off
-1/4 tsp. garlic powder
-1/4 tsp. red pepper flakes

Salt to taste at the very end.


1. Wash and prepare all fresh veggies, rinse and drain corn, and drain juice from can of tomatoes.

2. In a stock pot, combine vegetable stock, sour cream, half and half, and Cheddar Cheese Soup. Whisk together until smooth.

3. Add in onion powder, paprika and chili powder. Stir well.

4. Now, add in all your veggies: corn, potatoes, carrots, zucchini, and tomatoes. Cook this on high until it starts to boil. Immediately reduce to medium heat and continue cooking.

5. In a grill pan or non-stick skillet, add your olive oil and warm it on medium. Now, throw in your shrimp! (Because I am a mom, I feel the need to give you an annoying mom-like warning: watch out for oil splash back.)

6. Toss the garlic powder, red pepper flakes and bacon bits into your shrimp and stir well to coat them all nicely.

7. Once the shrimp are golden and pretty, drop them into the stock pot with the soup mixture.

8. Cook on medium-medium low heat for 30 minutes, or until all veggies are tender.

9. Top with a small dollop of sour cream, parsley, bell peppers, freshly grated cheddar - whatever your little heart desires. Or all of it. Or none of it. It's your world. I just provide the recipes.

10. And...serve!


It's a deceivingly healthy recipe that even your toddler will enjoy. Okay, well my toddler enjoyed it. Caroline ate two servings, then proceeded to put down her spoon and lick the bowl.

She's weird and awesome and eats anything, though.


  1. Oh this sounds yummy and light enough for summer! Any suggestions for replacements if you are going the dairy free route?

  2. This looks delicious! And if you start posting more recipes, I wouldn't be mad! I'm always looking for new inspiration.
    The Busy Brunette

  3. This looks great!! Can't wait to try it!!


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