Thursday, January 31, 2013

Barbeque Shrimp and Corn Chowder

Today is bonus day!

Sorry, this is not a monetary bonus.  Bonus as in, I'm sharing a recipe and some Bits and Bites!  How lucky for you!

Bonus number one:  this soup.  Amazing.  I made it last year and was sure to whip it up again this winter so I could share it with the invisible people who visit my blog.  (If there are any of you out there.  ps comments are always welcome!  Otherwise, I will continue to assume I am simply talking to myself.  Which I tend to do more than I'd care to admit, so that's really nothing new.)

But like I said before, this soup is amazing.  It's got a lot going on with bacon, onions, corn, red bell, and bbq shrimp; the flavor is definitely not a-lacking.  Oh, and now that I've had the honor of making it twice, I've fine-tuned the details to make it taste even better!

Stay tuned after the recipe for bonus number two: bits and bites links!

Barbeque Shrimp and Corn Chowder

Serves 2 to 4

2 slices of bacon
1/2 small yellow onion, diced
1/2 red pepper, diced
2 cloves of garlic, minced
2 teaspoons flour
1 small potato, peeled and diced
1 (15.25 ounce) can sweet corn kernels, drained
1 cup of chicken stock
1 1/2 cups milk
1 teaspoon olive oil
6 ounces of raw peeled and deveined shrimp (I actually used the small frozen, cooked shrimp)*
1/3 cup barbecue sauce
Dash of cayenne pepper
salt & pepper

Heat a large pot over medium heat. Once hot, add the bacon slices and cook until crispy and golden brown. Remove bacon and let drain on a paper towel.

Add onions and peppers to the pot with a sprinkle of salt and pepper and cook for 5 minutes, stirring occasionally. Add garlic and cook for an additional minute. Whisk in the flour, cooking for 1-2 minutes or until flour becomes golden in color and smells a bit nutty. Add chicken stock, potatoes, and corn. Bring to a boil then reduce to a simmer and cook for 10-15 minutes.

While soup is simmering, heat olive oil in small saucepan over medium heat. Season shrimp with salt and pepper and add to saucepan with barbeque sauce, tossing to coat until heated through.

Once soup has slightly thickened and the potatoes have started to break down, stir in milk. Add more broth and/or milk if you desire a thinner consistency.  Add 1/4 teaspoon of pepper and a dash of cayenne and dump the entire bbq sauce/shrimp mixture into soup pot.  Season according to your tastes. Serve in bowls topped with the crumbled bacon. Store leftovers in the fridge for up to one week.

*I have made this once with "small"-sized shrimp and once with "medium"-sized shrimp and preferred the smaller size.

Adapted from How Sweet It Is.

Bits and Bites BONUS!

1.  15 Food Blogger Trends of 2012 That Need To Go.  Very funny article.

2.  Super Bowl Cupcakes using Easter Eggs!  Crazy cute!

3.  Make your own sugar hearts.  I heart pink.

4.  Waldorf Salad Cupcakes.  Weird!

5.  Arty McGoo.  Has some seriously mad cookie decorating skills.  You need to see this.

6.  Dorito Oreo Popcorn.  Great minds think alike!

7.  Homemade American Cheese.  The store-bought stuff isn't even made from actual cheese!  That's just sad.

8.  Peanut Butter and Marshmallow Sandwich Cookies.  Um..yum.

Have a wonderful weekend!

No comments:

Post a Comment