- 2 cloves Garlic, minced
- 1 Onion, diced
- 2 cups Tri-Color Baby Potatoes, diced
- 4 cups Fresh Corn, sliced off the cob
- 4 slices Thick Cut Bacon, sliced
- 1 tbsp Flour
- 2 ½ cups Chicken Stock
- 2½ cups Milk
- ¼ cup Half & Half
- 1 lb Jumbo P&D Shrimp
- 1/3 cup Saucehound Killer Barbecue Sauce
- ¼ tsp Black Pepper
- ½ tsp Salt
- Garnish Green Onions
Method of Preparation
Add bacon pieces to a large pot over medium heat. Cook until crispy.
Remove from pot and drain on a paper towel.
Add diced onions and season with salt/pepper. Cook until translucent.
Add minced garlic and sauté for an additional minute.
Whisk in the flour and cook until it becomes golden, about 2 minutes.
Add chicken stock, potatoes and corn.
Bring to a boil, then reduce to a simmer and cook for 10-15 minutes.
In the meantime, brush the shrimp with a layer of BBQ sauce. Grill for 2-3 minutes per side. Remove from grill and toss with the remaining BBQ sauce.
Once the potatoes are tender and begin to break down, stir in the milk, half and half, and part of the crumbled bacon.
Simmer for an additional 10 minutes.
Ladle into bowls; top with 2-3 shrimp, crumbled bacon, and green onions. Enjoy!