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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I love chowders, shrimp and spice, so what is not to like about this soup. I like to add a dollop of my house salsa , which is a mixture of habeneros and chipotles in adobo sauce. It is also in this cookbook. Be careful though, it is really hot, but lots of flavor. Ingredients:
1 1/2 pints chicken broth, canned (or home-made) |
1 large russet potato, peeled and chopped |
1 large sweet potato, peeled and chopped |
1 medium white onion, peeled and chopped |
2 stalks celery, chopped |
3 slices smoked bacon, coarsely chopped |
3 large garlic cloves, peeled and minced |
2 jalapeno chiles, chopped (seeds may be removed for less heat) |
1 lb extra large shrimp, peeled, deveined and coarsely chopped |
milk (if necessary to thin soup) |
cilantro (to taste) (optional) |
Directions:
1. In a large soup pot, fry bacon over medium heat, until browned. Transfer bacon to a paper towel to drain.
2. Remove all but 2 tablespoons bacon fat.
3. Sauté onion, celery, chiles, and garlic for 5 minutes or until limp. Add chicken broth and potatoes to the soup pot.
4. Cover and simmer over medium-low heat for 15 minutes, or until potatoes are tender.
5. Transfer soup to blender, and puree until smooth. Put pureed soup back in soup pot.
6. Stir in shrimp, cilantro, and bacon. Bring the soup to a simmer.
7. Simmer until shrimp are bright pink. Do not overcook. Season with salt and pepper.
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