Prep 40 mins
Cook 0 mins
I love chowders, shrimp and spice, so what is not to like about this soup. I like to add a dollop of my "house salsa", which is a mixture of habeneros and chipotles in adobo sauce. It is also in this cookbook. Be careful though, it is really hot, but lots of flavor.
- 1 1⁄2 pints chicken broth, canned (or home-made)
- 1 large russet potato, peeled and chopped
- 1 large sweet potato, peeled and chopped
- 1 medium white onion, peeled and chopped
- 2 stalks celery, chopped
- 3 slices smoked bacon, coarsely chopped
- 3 large garlic cloves, peeled and minced
- 2 jalapeno chiles, chopped (seeds may be removed for less heat)
- 1 lb extra large shrimp, peeled, deveined and coarsely chopped
- milk (if necessary to thin soup)
- cilantro (to taste) (optional)
- In a large soup pot, fry bacon over medium heat, until browned. Transfer bacon to a paper towel to drain.
- Remove all but 2 tablespoons bacon fat.
- Sauté onion, celery, chiles, and garlic for 5 minutes or until limp. Add chicken broth and potatoes to the soup pot.
- Cover and simmer over medium-low heat for 15 minutes, or until potatoes are tender.
- Transfer soup to blender, and puree until smooth. Put pureed soup back in soup pot.
- Stir in shrimp, cilantro, and bacon. Bring the soup to a simmer.
- Simmer until shrimp are bright pink. Do not overcook. Season with salt and pepper.