Lowcountry Boil in a Bowl

Photo/Styling: Aran Goyoaga

Recipe from

Recipe Time

Prep: 14 Minutes
Cook: 40 Minutes


8 ounces (about 8 slices) bacon, chopped
2 tablespoons butter
1 onion, chopped
1 orange or red bell pepper, chopped
3 garlic cloves, minced
1 teaspoon seafood seasoning
1/2 teaspoon coarsely ground black pepper
6 cups chicken or vegetable broth
1 1/2 pounds (about 4 medium) Yukon gold potatoes, cubed
1/2 to 1 canned chipotle chile in adobo, minced
1 1/2 cups fresh or frozen corn kernels
1 1/2 pounds peeled and deveined shrimp
Garnish: fresh parsley leaves


1. Cook bacon in a large (8-quart) soup pot over medium heat, stirring occasionally, until crisp. Remove bacon from pot with a slotted spoon, reserving 1 teaspoon drippings in pot; set bacon aside.

2. Add butter to bacon drippings in pot, and melt butter over medium heat. Add onion and next 4 ingredients; cook 10 minutes, stirring frequently.

3. Stir in broth, potatoes, and chile. Bring to a boil; reduce heat, and simmer 20 minutes or until potatoes are tender. Stir in corn and shrimp; cook 3 minutes or until shrimp are just cooked through. Stir in reserved bacon. Adjust seasonings, if necessary. Garnish, if desired.


Julia Dowling Rutland,

November 2012