Frogmore soup borrows flavors from traditional

Traditional Frogmore stew hails from the low-country of South Carolina and is typically made by boiling sausage, shrimp and corn on the cob in beer with a hint of Old Bay Seasoning. Cooked in an extra-large pot with a colander insert, the mixture is drained and piled on a layer of newspapers on a picnic table. Nothing is more fun or easier for feeding a hungry crowd on a hot and humid summer night. But it's starting to turn nippy outside and we're missing summertime fun, so we turn to today's recipe for Winter Frogmore Soup.

Our simple recipe borrows the flavors from the traditional stew but provides year-round enjoyment and feasibility — no picnic table needed. We've added chicken and red potatoes to the traditional ingredients of shrimp, corn and sausage in the low-country manner of throw-it-in-if-you-have-it. We use Old Bay Seasoning as it is widely available in our area, but you can use any seafood-seasoning blend you have on hand. (Zatarain's is another popular brand.) Adjust the salt and pepper to taste if necessary.

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WINTER FROGMORE SOUP

Start to finish: 25 minutes

1 large onion (for about 1 cup chopped)

1 pound red potatoes (about 4 medium)

1 boneless, skinless chicken breast half (about 1/3 pound)

8 ounces reduced-fat kielbasa sausage

2 teaspoons olive oil

2 1/2 cups water

1 chicken bouillon cube

1 can or bottle (12 ounces) light-bodied beer (or add 1 1/2 cups more water)

1 1/2 cups frozen yellow corn kernels

2 teaspoons Old Bay Seasoning, or other seafood-seasoning blend

8 ounces already-peeled medium shrimp, defrosted if frozen

Black pepper or Tabasco Sauce to taste

Peel and coarsely chop the onions. 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.