Whether you’re experiencing record warmth like we are or record snowfalls, we all know winter has not had its final say! As you may have seen on Instagram, I so enjoyed being the celebrity guest at Hilton Head’s Coligny Plaza. Their Souper Bowl, which benefits Second Helpings, was supposed to take place Super Bowl weekend but was postponed due to inclement weather. Instead, we enjoyed a gorgeous Hilton Head day the following weekend, sampling soups from all the Coligny chefs.
Lucky for our EE community, two of the chefs shared their recipes! Both are incredibly flavorful. They will warm you through these last winter days and be crowd-pleasers for your March Madness gatherings! Best of all, you will notice the chefs have made these recipes super … effortless!
Next time you’re in Hilton Head, stop by Coligny Plaza and enjoy all the yummy restaurants and great shops!
From our home to yours,
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Carolina Shrimp Bisque
Yields ~1 quart Adapted from Fish Casual Coastal Seafood
¼ lb unsalted butter
2 shallots, diced
1 lg carrot, diced
½ cup red peppers, diced
½ cup of sherry
¼ cup uncooked rice
3 tbsp tomato paste
1 tbsp Old Bay1 quart of clam juice
Splash of Worcestershire
Salt and white pepper to taste
1 lb fresh local shrimp, cleaned,
rough chopped, and tails off
1 cup of heavy cream
Sherry to finish
Sauté butter and diced vegetables over medium-high heat for
5 – 8 min. Add sherry to deglaze and stir making sure to scrape deposits from bottom of pan.
Add all the remaining ingredients except the heavy cream and shrimp.
Simmer for 15 – 20 min. Remove from heat and blend. Place back on med heat and simmer for 5 min. Whisk in heavy cream and simmer.
Add shrimp and addt’l sherry to taste.
Ladle in bowls and garnish with sherry.
Bacon Potato Soup with Cheddar
Yields ~1 quart Adapted from Piggly Wiggly
8 strips of raw bacon, diced
3 tbsp unsalted butter
1 med onion, diced
3 cloves garlic, minced
⅓ cups flour
2½ lb Gold or russet potatoes,
peeled and diced
4 cups broth
2 cups milk
⅔ cup heavy cream
1½ tsp salt
1 tsp pepper
¼ – ½ tsp ancho chili pepper
⅔ cup sour cream
In a large pot, cook bacon on med heat until crispy and browned. Set aside bacon. Keep grease, adding butter and onion, cook until tender. Add garlic, cook until fragrant. Sprinkle flour, stir until smooth.
Add potatoes, broth, milk, heavy cream, salt, pepper, and chili powder. Stir well.
Bring to a simmering boil. Cook until potatoes are done. Reduce heat to a simmer. Remove half of soup, blend with immersion blender, then return to pot. Add sour cream and bacon.
Top with your choice from topping list.
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