It’s all in the soup!

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On a snowy day where the roads are covered and the state has declared emergency-only driving and you stay off the roads…remember, it’s all in the soup! There are so many ways to make soup and there are so many versions of something so basic as chicken noodle, that it just takes a spice like J.O. Cajun Seasoning to make it taste completely different!

What special ingredient or spice do you use so that it’s all in the soup? I never stray from J.O. Garlic Pepper because it has the garlic, the pepper and the other ingredients that satisfy the tastebuds and add that special something to everything I am making. Sprinkling J.O. #1 in your soup is another very popular choice – it’s not just for seafood inspired soups – there’s chicken tortilla soup, butternut squash soup, potato soup, creamy chicken chowder, chili and chicken chili just to name a slight few.

It’s all in the soup today because soup is so easy. What do you have on hand? I had leftover beef and I combined that with beef broth and a package of frozen mixed vegetables, added J.O. Thyme, J.O. Marjoram and of course some J.O. Garlic Pepper and voila, there was a hearty meal that catapulted my ordinary beef into soupy spectacular!

Here’s a great soup and one you can definitely say, It’s all in the soup!

J.O. Shrimp Chowder

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Ingredients:
  • 2 tablespoons unsalted butter
  • 1 bunch scallions, thinly sliced
  • 2 celery stalks, diced
  • 1 red bell pepper, diced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon J.O. #1 All Purpose Seafood Seasoning
  • 2 cups reduced-fat (2 percent) milk
  • 1/2 cup long-grain Arborio rice
  • 1 pkg frozen corn
  • 1 pound medium shrimp, peeled
  • 1 tablespoon dry sherry (optional)
Heat the butter in a large pot over medium-high heat. Add a handful of the scallions, celery and red pepper and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the flour and J.O. #1 All Purpose Seafood Seasoning and cook, stirring, until the flour is lightly toasted, about 1 minute. Add the milk, 6 cups water and the rice. Bring to a rapid simmer, then reduce the heat to medium and cook until the rice is tender, about 15 minutes. Add the corn to the pot and cook 3 minutes. Stir in the shrimp and cook until they curl and turn opaque pink, about 3 more minutes. Taste. If needed, season with more J.O. #1 All Purpose Seafood Seasoning, and stir in the sherry if using. Top soup with leftover scallions.

Enjoy your snowy day,

🙂 Pamela

 

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