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Started By
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re: Crockpot soup recipes?
Posted on 12/21/22 at 11:27 am to tigerpilot
Posted on 12/21/22 at 11:27 am to tigerpilot
Shrimp and Corn Chowder
Ingredients:
2 Tablespoons butter
3 Tablespoons onion
3 Tablespoons celery
1 teaspoon Better than Bouillon Chicken
3 cups water
2 cups Red Potatoes, diced in 1/2 inch pieces
1/2 cup whole kernel corn
10 – 12 Medium/Large shrimp
5 Tablespoons Bacon bits
Directions:
Start with 2 Tablespoons of butter.
In a Saute pan, over medium low heat, sauté 3 Tablespoons of onion, with 3 Tablespoons of celery, 1 tablespoon of bacon chips and a little black pepper.
Red potatoes seem to work better in this dish. Use 2 cups of potatoes, cut into 1/2 inch pieces.
Add 1 teaspoon of Better Than Bouillon paste to the crock pot, then potatoes and sauteed vegetables. Add enough water to make 2-3 cups of liquid and cook on high with a lad until the potatoes are fork tender. Add 1/2 cup of fresh cut off the cob corn and the scrapings from the cobs. 1/8 - 1/2 teaspoon of Cajun Seasoning is added to season the chowder.
Cook the bacon and break into chips. Set aside.
The pre-cooked bacon chips are heated in the microwave to crisp them for serving.
When the potatoes are soft, remove some and use a potato masher to break up the pieces and thicken the broth somewhat.
The recipe uses precooked shrimp which are added now.
Add 1/2 cup of heavy cream to the chowder. Do not cook the chowder after adding the cream.
Allow the chowder to sit for a few minutes and serve with crisped bacon pieces
Ingredients:
2 Tablespoons butter
3 Tablespoons onion
3 Tablespoons celery
1 teaspoon Better than Bouillon Chicken
3 cups water
2 cups Red Potatoes, diced in 1/2 inch pieces
1/2 cup whole kernel corn
10 – 12 Medium/Large shrimp
5 Tablespoons Bacon bits
Directions:
Start with 2 Tablespoons of butter.
In a Saute pan, over medium low heat, sauté 3 Tablespoons of onion, with 3 Tablespoons of celery, 1 tablespoon of bacon chips and a little black pepper.
Red potatoes seem to work better in this dish. Use 2 cups of potatoes, cut into 1/2 inch pieces.
Add 1 teaspoon of Better Than Bouillon paste to the crock pot, then potatoes and sauteed vegetables. Add enough water to make 2-3 cups of liquid and cook on high with a lad until the potatoes are fork tender. Add 1/2 cup of fresh cut off the cob corn and the scrapings from the cobs. 1/8 - 1/2 teaspoon of Cajun Seasoning is added to season the chowder.
Cook the bacon and break into chips. Set aside.
The pre-cooked bacon chips are heated in the microwave to crisp them for serving.
When the potatoes are soft, remove some and use a potato masher to break up the pieces and thicken the broth somewhat.
The recipe uses precooked shrimp which are added now.
Add 1/2 cup of heavy cream to the chowder. Do not cook the chowder after adding the cream.
Allow the chowder to sit for a few minutes and serve with crisped bacon pieces
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