In many places, soup is an opening act, a prelude to the main course. But in the mountains of North Carolina, at The Kitchen Carry-Away in Highlands, soup isn’t just taken seriously—it *is* the meal for many. Containers filled with steaming broth leave the shop daily, especially when the chill of the Blue Ridge Mountains sets in. And recently, a shrimp and corn soup has grow a standout, a testament to the power of improvisation and a well-stocked pantry.
The soup’s origin story is a familiar one for any cook: a surplus of sweet corn needed a purpose. What began as a simple shrimp and corn combination quickly evolved, guided by intuition and a desire for depth. Bacon was added for smokiness, aromatics for complexity, and a touch of cream for richness. The result is a hearty, satisfying meal, perfect for a cold evening in the Highlands-Cashiers area.
Behind the stove is Suzanne Young, the owner of The Kitchen Carry-Away. Young’s culinary journey began early. Growing up as the youngest of five children, she discovered that baking and decorating cakes was a way to carve out her own niche in a bustling household. By age 12, she’d launched a small cake-decorating business, a creative outlet that ultimately led her to pursue a degree in hotel and restaurant management in Ohio. She later spent 14 years sharing her passion as a culinary instructor in Rock Hill, South Carolina.
About a decade ago, Young purchased The Kitchen Carry-Away, transforming it into a local favorite known for its convenient, high-quality offerings. The shop provides soups, casseroles, baked goods, and prepared dishes for both residents and visitors. “It’s about providing a little bit of comfort and convenience,” Young explains. “People are busy, and sometimes they just want a decent meal without all the fuss.”
But Young is quick to emphasize that she doesn’t do it alone. “I can’t handle everything by myself,” she says. “I rely on a pair of kitchen wizards with decades of experience and built-in culinary genius – Dori Moschouris is my Managing Kitchen Chef and Michael Moore is my Meat and Seafood chef.” She explains that Moschouris and Moore collaborate on every recipe, meticulously sampling and tweaking until perfection is achieved.
The shrimp and corn soup quickly gained popularity, so much so that Young had to invest in a second freezer to keep up with demand. The recipe’s versatility is also a draw. Customers frequently customize it, swapping shrimp for crab or omitting the seafood altogether for a vegetarian option. However, the original combination—smoky bacon, sweet corn, and a creamy broth—remains a beloved classic.
The success of the soup speaks to a broader trend: a growing appreciation for thoughtfully prepared, comforting food. In a world of fast-casual dining and pre-packaged meals, The Kitchen Carry-Away offers a refreshing alternative. It’s a place where ingredients are sourced with care, recipes are honed over time, and every bowl of soup is made with a touch of genuine hospitality.
The Kitchen Carry-Away’s Shrimp and Corn Soup serves 6–8.
Ingredients
- 10 slices thick-cut bacon, cut into ½-inch pieces
- 1½ tablespoons unsalted butter
- 6 green onions, thinly sliced, divided (reserve about ¼ cup for garnish)
- 3 stalks celery, diced
- 6 cloves garlic, minced
- 1 teaspoon salt
- 1½ teaspoons black pepper
- 3 tablespoons all-purpose flour
- 4½ cups milk
- 2½ cups fresh or frozen corn kernels
- 1 (14-ounce) can cream-style corn
- ½ teaspoon cayenne pepper
- ½ pound frozen shrimp, peeled and deveined
- 1½ teaspoons chopped fresh thyme
- ¾ cup half-and-half
Directions
- Cook the bacon in a Dutch oven or large saucepan over medium heat until crisp. Remove with a slotted spoon and drain on paper towels. Discard all but 1 tablespoon of the bacon fat.
- Add the butter to the pot and allow it to melt. Reserve about ¼ cup of the green onions for garnish and add the rest to the pot along with the celery. Sauté for about 3 minutes, until softened.
- Stir in the garlic, salt, and black pepper and cook for about 30 seconds, until fragrant.
- Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute. Slowly pour in the milk, whisking to prevent lumps.
- Add the corn kernels, cream-style corn, and cayenne pepper. Bring to a gentle boil and cook for about 5 minutes, stirring occasionally, until the chowder begins to thicken.
- Add the shrimp and cook just until pink and cooked through, about 3 minutes.
- Remove from the heat and stir in the thyme and half-and-half. Serve hot, topped with the reserved green onions and crisp bacon. Add a dash or two of hot sauce if desired.
Cook’s tip: Stir the chowder frequently once it comes off the heat—it helps it cool more evenly and keeps the texture silky.
The town of Highlands, North Carolina, known for its natural beauty and vibrant arts scene, continues to attract visitors and new residents. The Highlands Chamber of Commerce provides information on local events and attractions.
As the seasons change, The Kitchen Carry-Away plans to continue innovating and adapting its menu to reflect the freshest ingredients and the evolving tastes of its customers. Young and her team are already brainstorming new soup creations for the fall, promising more comforting and flavorful options to come.
What do you think of this recipe? Share your thoughts in the comments below, and don’t forget to share this article with your friends and family!
