Ingredients
Scale
- 1 cup of diced, peeled potatoes (about 2 medium potatoes)
- 2 cups chicken or vegetable broth
- 10 oz. frozen sweet corn
- 2 slices bacon
- 2 stalks of celery, chopped
- 2 cloves of garlic, peeled and chopped fine
- 1 onion, peeled and chopped (about 3/4 – 1 cup)
- 1 1/2 Tablespoons flour
- 1 carrot, peeled and chopped
- 1/2 teaspoon Old Bay Seasoning
- 1 large bay leaf
- several sprigs of fresh thyme
- 1/4 cup frozen chopped NM green chile + 1/4 cup juice from the container (you can use canned, undrained green chile if you don’t have access to New Mexico green chile, but you may want to add some cayenne or other hot pepper to give the soup a little zing)
- 1 cup fat free half & half
- 1 cup cooked boneless fish, roughly chopped or flaked
- 1/2 lb peeled shrimp
- Salt & fresh ground pepper, to taste
- For garnish: fresh cilantro, snipped green onion and a few extra bits of bacon
Instructions
- Peel and dice the potatoes and place them in a medium saucepan. Add the broth, bring to a boil, and cover (leaving the cover slightly cocked to allow steam to escape). Boil for about 10 – 15 minutes or until the potatoes are fully cooked. Add the corn and cook until the corn is heated.
- Meanwhile fry the bacon in a frying pan over medium heat until crisp. Remove the bacon and set it on a clean towel, pressing the towel gently over the bacon to soak up excess fat.
- Pour off most of the bacon fat from the pan, leaving about a teaspoon or so in the pan. Set the pan back on the heat and add the celery, garlic and onion. Sautee until the onion is soft and translucent. Sprinkle with flour and stir to coat the onion and garlic with flour.
- Add the onion mixture, carrot, bay leaf, thyme and green chile to the pot with the potato, corn and broth and heat over medium heat, stirring frequently, for 5 – 10 minutes until the broth has thickened and the vegies are all cooked a bit.
- Chop the bacon into small bits. Add the bacon, half and half and fish to the soup pot and stir to heat, then add the shrimp and heat just until the shrimp are hot and a pretty pink in color. Add salt and pepper to taste.
- Serve immediately with cilantro, green onion and bits of crisp bacon for garnish.