Lowcountry Boil in a Bowl |
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Prep Time: 14 Minutes Cook Time: 40 Minutes |
Ready In: 54 Minutes Servings: 1 |
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Ingredients:
8 ounces (about 8 slices) bacon, chopped |
2 tablespoons butter |
1 onion, chopped |
1 orange or red bell pepper, chopped |
3 garlic cloves, minced |
1 teaspoon seafood seasoning |
1/2 teaspoon coarsely ground black pepper |
6 cups chicken or vegetable broth |
1 1/2 pounds (about 4 medium) yukon gold potatoes, cubed |
1/2 to 1 canned chipotle chile in adobo, minced |
1 1/2 cups fresh or frozen corn kernels |
1 1/2 pounds peeled and deveined shrimp |
garnish: fresh parsley leaves |
Directions:
1. Cook bacon in a large (8-quart) soup pot over medium heat, stirring occasionally, until crisp. Remove bacon from pot with a slotted spoon, reserving 1 teaspoon drippings in pot; set bacon aside.
2. Add butter to bacon drippings in pot, and melt butter over medium heat. Add onion and next 4 ingredients; cook 10 minutes, stirring frequently.
3. Stir in broth, potatoes, and chile. Bring to a boil; reduce heat, and simmer 20 minutes or until potatoes are tender. Stir in corn and shrimp; cook 3 minutes or until shrimp are just cooked through. Stir in reserved bacon. Adjust seasonings, if necessary. Garnish, if desired.
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