Lowcountry Boil in a Bowl

• 8 ounces bacon, chopped (8 slices)
• 2 tablespoons butter
• 1 onion, chopped
• 1 orange bell peppers or 1 red bell pepper, chopped
• 3 garlic cloves, minced
• 1 teaspoon seafood seasoning
• 12 teaspoon fresh coarse ground black pepper
• 6 cups chicken broth or 6 cups vegetable broth
• 1 12 lbs yukon gold potatoes, cubed (about 4)
• 12-1 chipotle chile in adobo, minced
• 1 12 cups corn kernels (fresh or frozen)
• 1 12 lbs shrimp, peeled and deveined
• fresh parsley, for garnish

1. In a large soup pot, cook bacon until crisp, over medium heat; remove bacon with a slotted spoon and reserve.
2. Leave 1 teaspoon of the drippings in the pot and discard or reserve for another use the remainder.
3. Add the butter to the drippings and add onion, bell pepper, garlic, seafood seasoning, and black pepper; cook over medium heat about 10 minutes, stirring often, to soften, not to brown.
4. Stir in the broth, potatoes, and chile and bring to a boil; reduce heat and simmer until potatoes are tender, 20 minutes.
5. Stir in corn and shrimp and cook just until shrimp are cooked through, 3 minutes.
6. Stir in reserved bacon, taste and adjust seasonings; serve garnished with fresh parsley leaves.

bacon, butter, onion, orange bell peppers, garlic, seafood seasoning, fresh coarse ground black pepper, chicken broth, gold potatoes, corn kernels, shrimp, fresh parsley

Taken from www.food.com/recipe/lowcountry-boil-in-a-bowl-489005 (may not work)