Winter Frogmore Soup
From sparow64 16 years ago
Ingredients
- 1 T olive oil shopping list
- 2 large onions, chopped shopping list
- 1 red bell pepper, chopped shopping list
- 2 lbs red potatoes, scrubbed and cut into bite size chunks shopping list
- 1 lb kielbasa shopping list
- 2 cans or bottles light-bodied beer, (12 oz each) shopping list
- 3 c water shopping list
- 3 c frozen corn kernals shopping list
- 2 T seafood seasoning, such as Old Bay shopping list
- 1/2 t salt shopping list
- 1/4 t pepper shopping list
- 2 skinless, boneless chicken breast halves (about 2/3 lb total) shopping list
- 1 lb peeled, medium raw shrimp, thawed if frozen shopping list
- Tobasco Sauce shopping list
- crusty bread shopping list
How to make it
- Heat olive oil in a 4 1/2 quart dutch oven or soup pot over med heat
- Peel and coarsely chop onion, adding to pot as you chop
- Seed and core pepper, chop and add to pot as you go
- Cook 3-4 minutes, until slightly soft
- Meanwhile, scrub potatoes and cut into bite size chunks into a bowl of ice cold water
- Drain and add to the pot with onions and peppers, stir occasionally
- Slice the kielbasa into 1/4 inch slices, adding to pot as you slice
- Add the beer and 3 cups of water to the pot
- Raise het to high, cover, and bring to a boil
- Add the frozen corn, seafood seasoning, sat and pepper, returning the lid as quickly as possible
- When mixture returns to a boil, reduce heat to medium, maintaining a slow boil
- Cook until potatoes are fork tender, about 10 minutes longer
- **Soup can be refrigerated at this point for up to 24 hours. (covered) Let cool to room temp before placing in fridge ***
- While soup is boiling, place chicken in a stovetop pot, cover with water and bring to a rolling boil (about 5 minutes)
- 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
- Remove the chicken from the pot and let cool, the shred using 2 forks
- Add shredded chicken and the shrimp to the boiling soup and cook until the shrimp are pink and opaquw throughout, about 3-4 minutes
- Remove from heat
- Serve with crusty bread and tobasco sauce
The Rating
Reviewed by 4 people-
Be still my heart! Perfection!!!
meals4abby
in Valders loved it
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Sounds absolutely delish!! HIGH FIVE!! Thanks, Sparow! :+D
chefelaine
in Muskoka loved it
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You are so right, this will be wonderful in a bread bowl. Thanks!
bluewaterandsand
in GAFFNEY loved it
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