Winter Frogmore Soup
1 large onion (for about 1 c. chopped)
1 lb. red potatoes (about 4 medium)
1 boneless, skinless chicken breast half (about 1/3lb.)
8 oz. reduced-fat kielbasa sausage
2 tsp. olive oil
1 chicken bouillon cube
1 (12-oz.) can or bottle light-bodied beer
11/2c. frozen yellow corn kernels
2 tsp. Old Bay Seasoning, or other seafood-seasoning blend
8 oz. peeled medium shrimp, defrosted if frozen
Black pepper or Tabasco sauce to taste
Peel and coarsely chop the onion. Set aside. Cube the unpeeled potatoes and set them aside. Cut the chicken breast into small ( 1/2-inch) pieces and set aside. Slice the sausage in half lengthwise, and then cut each half into 1/4-inch-thick slices and set aside.
In a 4 1/2-quart Dutch oven or soup pot, heat the oil on medium. When the oil is hot, carefully add the onion, potatoes, chicken and sausage and stir and cook for 3 to 4 minutes, until the onion is tender and the chicken is no longer pink on the outside.
Add the water, bouillon cube, beer, corn and Old Bay Seasoning. Raise the heat to high. Cover and bring the soup to a boil. When mixture boils, reduce heat to medium, maintaining a low boil. Continue to cook for about 5 minutes or until the potatoes are just becoming tender. Add the peeled shrimp and cook for another 3 minutes, until the shrimp are no longer pink and potatoes are fork tender. Add black pepper or Tabasco sauce to taste.
Remove the pot from the heat and ladle the soup into bowls, serving immediately.