Well here's another soup I have made off and on for 30 years. Someone wanted my recipe recently. I don't use recipes as I've said many times I just make stuff and I don't measure things either. So I finally put this on paper and text when I made it for my son the other night. 1 week to go and he's gone UGH.
This has a lot of ingredients and requires a lot of chopping but it is so worth it.
6 slices bacon cooked crisp
1/4# salt pork cooked crisp
1 good size white onion chopped, like about a cup( here we go right? lol)
1/2 cup chopped green pepper
1/2 cup chopped celery, like 2 stalks
3-4 cloves garlic FINELY chopped
1/2 cup dry white wine, anything you have on hand should work I like to use Sautern
2 palmfulls of basil, that's like 2 teaspoons full
1 palmfull white pepper. Many people don't know about white pepper. It's one of the Colonels 7 herbs and spices at KFC.
Small palmfull, like 1/2 tsp cayenne pepper
1 palmfull thyme
2 teaspoons Worcestershire sauce, or however you spell that lol
1# frozen corn. Sub like 3 cups fresh corn in season
4 large diced potatoes
1 1/2-2 quarts chicken stock. I make my own but canned will work.
1/2 cup butter.
1/2 cup flour, regular all purpose flour.
(3) half pints of heavy cream (yes this really isn't low cal but SOOOOOO good
1 half pint half and half. 8oz. milk can be subbed here.
1 pound peeled and deveined shrimp
1 pound crabmeat.You can buy this canned but if you can get fresh wow go for it.
2 tablespoons bay seasoning. Not bay leaves bay seasoning it is a red powder type spice.
Place the bacon and salt pork in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove them, and reserve the grease. Allow the bacon and salt pork to cool, then crumble, and set aside with the grease.
Meanwhile, heat 1 tablespoon of butter in a large pot over medium heat. Stir in the onion, green pepper, celery, and garlic. Cook and stir until the onion has softened and turned translucent,clear, about 10 minutes. Pour in the white wine and and bring to a simmer. Season with the basil, white pepper, cayenne pepper, thyme, and Worcestershire sauce. Add the corn and potatoes, then pour in the chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes.
While the soup is simmering, melt 1/2 cup of butter in a small saucepan over medium-low heat. Stir in the flour, and cook, stirring constantly, until the flour has turned the color of peanut butter to make a roux, about 10 minutes.
Stir the roux into the soup, and pour in the heavy cream, half-and-half cream, reserved bacon and grease, and shrimp and crab. Return to a simmer over medium-high heat, and cook until the shrimp are no longer translucent in the center, the potatoes are tender, and the soup has thickened, about 15 minutes.
It took me about as long to type this as it does to make the soup lol. Try this you will not be disappointed.