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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a hearty soup that is reminiscent of Frogmore Stew, a popular summertime seafood boil. Lots of room for playing with ingredients, too - my favorite kind of recipe! Serve with crusty bread (or in a bread bowl) and enjoy. Ingredients:
1 t olive oil |
2 large onions, chopped |
1 red bell pepper, chopped |
2 lbs red potatoes, scrubbed and cut into bite size chunks |
1 lb kielbasa |
2 cans or bottles light-bodied beer, (12 oz each) |
3 c water |
3 c frozen corn kernals |
2 t seafood seasoning, such as old bay |
1/2 t salt |
1/4 t pepper |
2 skinless, boneless chicken breast halves (about 2/3 lb total) |
1 lb peeled, medium raw shrimp, thawed if frozen |
tobasco sauce |
crusty bread |
Directions:
1. Heat olive oil in a 4 1/2 quart dutch oven or soup pot over med heat
2. Peel and coarsely chop onion, adding to pot as you chop
3. Seed and core pepper, chop and add to pot as you go
4. Cook 3-4 minutes, until slightly soft
5. Meanwhile, scrub potatoes and cut into bite size chunks into a bowl of ice cold water
6. Drain and add to the pot with onions and peppers, stir occasionally
7. Slice the kielbasa into 1/4 inch slices, adding to pot as you slice
8. Add the beer and 3 cups of water to the pot
9. Raise het to high, cover, and bring to a boil
10. Add the frozen corn, seafood seasoning, sat and pepper, returning the lid as quickly as possible
11. When mixture returns to a boil, reduce heat to medium, maintaining a slow boil
12. Cook until potatoes are fork tender, about 10 minutes longer
13. **Soup can be refrigerated at this point for up to 24 hours. (covered) Let cool to room temp before placing in fridge ***
14. While soup is boiling, place chicken in a stovetop pot, cover with water and bring to a rolling boil (about 5 minutes)
15. As soon as the water boils, remove from heat and let stand, covered, until the chicken is no longer pink in the center, about 15 minutes
16. Remove the chicken from the pot and let cool, the shred using 2 forks
17. Add shredded chicken and the shrimp to the boiling soup and cook until the shrimp are pink and opaquw throughout, about 3-4 minutes
18. Remove from heat
19. Serve with crusty bread and tobasco sauce
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