Frogmore Soup

What can be better on a cool fall evening that a hearty bowl of soup?  One of my favorites is Frogmore soup.  If you have ever had Frogmore stew, this is basically the same recipe, except it is more soupy and less stewy. 

I did not create this recipe and since it is a typed copy I'm not sure who to give credit to for it's deliciousness.  Anyway, after many months in the recipe binder I'm dragging it out and thought it was a good one to share. It's simple, easy and oh so good.  It has also passed the kid taste test with flying colors! 

Frogmore Soup

1 cup chopped onion

1 lb. red potatoes (about 4 med)
1 boneless, skinless chicken breast half (about 1/3 lb.)
8 oz. reduced-fat kielbasa sausage (regular is fine)
2 t. olive oil
2 ½ C water
1 chicken bouillon cube
1 can or bottle (12 oz) light bodied beer
1 ½ C frozen yellow corn kernels
2 t. Old Bay Seasoning or other seafood seasoning blend
8 oz. peeled med. Shrimp, defrosted if frozen
Black pepper or Tabasco Sauce to taste

Peel and coarsely chop the onion. Set aside. Cube the unpeeled potatoes and set them aside. Cut the chicken breast into small (1/2 inch) pieces and set aside. Slice the sausage in half lengthwise, and then cut each half into ¼ inch thick slices and set aside.

In a 41/2 qt. Dutch oven or soup pot, heat the oil on medium. When the oil is hot, carefully add the onion, potatoes, chicken and sausage and stir and cook for 3 to 4 minutes or until the onion is tender and the chicken is no longer pink on the inside.

Add the water, bouillon cube, beer, corn and Old Bay seasoning. Raise the heat to high. Cover and bring the soup to a boil. When the mixture boils, reduce heat to medium, maintaining a low boil. Continue to cook for about 5 minutes, or until the potatoes are just becoming tender. Add the peeled shrimp and cook for another 3 minutes, until the shrimp are no longer pink and potatoes are fork tender.  Add black pepper or Tabasco to taste.  I leave the Tabasco on the table so it can be added by those who want it.

*Cooks note: I usually double this recipe when I serve it to a crowd.  Feel free to play with the amounts of chicken, sausage, or potatoes.  You really can't wreck this recipe!

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Head over to Stolen Bon Bon's blog for a fun Halloween recipe!