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| Smoked Tomato, Shrimp and Potato Chowder |
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| INGREDIENTS |
2 T butter
2 oz garlic, minced
1 large red onion, diced
6 Yukon gold potatoes, diced
8 oz rock shrimp
2 large cans tomato juice (good quality)
6 Roma tomatoes, smoked (or canned diced
tomatoes can be used)
to taste Liquid Smoke, Kosher salt and black pepper
3-4 T fresh herbs (any combination) |
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| METHOD |
• In a saucepan, add diced potato and enough water to cover.
• Bring to a boil and simmer until potatoes are soft.
• In a large pot, heat and add butter and onions.
• Sauté until softened slightly. Add garlic, and season with salt and pepper.
• Add diced tomatoes and tomato juice.
• If not using smoked tomatoes, add 1/2 tablespoon Liquid Smoke.
• Bring to a boil, reduce heat and simmer 10 minutes.
• Add shrimp and diced potatoes.
• Check seasoning and smoke taste.
• May be adjusted if desired. Use only about 1/4 teaspoon at a time.
• Add 2 tablespoons of herbs and mix.
• Garnish with remaining herb mix. Serve.
NOTE
• If soup is too thick, use a little water to thin.
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