1. Cook bacon in a large (8 quart) soup pot over medium heat, stirring occasionally until crisp. Remove bacon from pot with a slotted sppon, reserving 1 t. 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.
Originally Submitted
4/21/2016
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