I didn’t set out to create a BBQ soup when I pulled out the big kettle. But after the recipe I was making turned out… well, downright boring, I knew I needed to punch it up.
The original fiasco happened right after a trip to Iowa where we ate lots of local BBQ, pork and corn. Hmm, why not turn my disappointing corn chowder into a delicious BBQ Soup!
Originally published in 2016, I knew I had to repost this when my Sunday blogging group decided to do a yummy BBQ collection!
Step by Step Directions
How easy is that!
Tips and Notes
I freeze peppers whole and always have them available for last minute recipe requirements. It’s super easy, just drop into a zip loc bag, no blanching required.
A small bowl of this soup works beautifully as a first course. But since it’s loaded with vegetables, meat and potatoes, it even works as a complete meal, especially with the addition or bread and/or salad.
My husband (the carnivore) was pretty excited that this originally vegan soup now had meat. I was ecstatic to have rescued a recipe and create a delicious new soup option!
- 1 lb lean ground pork
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large potato, diced
- 2 red bell peppers, diced
- 4 cups of corn (if using fresh, from about 5 large ears)
- 5 cups broth (vegetable or meat)
- ½ cup BBQ sauce
- In a large stockpot, brown the ground pork. When cooked through, remove the meat from the pan and set aside.
- Drain off all but about 1 tablespoon of the fat. Add the onion and sauté until tender. Add the garlic potato and diced red pepper and cook for another minute or two.
- Return the meat to the pan and add the corn and broth. Bring to a boil and cook for about 5 minutes.
- Stir in the BBQ sauce and serve.
More BBQ Recipes:
- Iowa BBQ Soup from Art of Natural Living
- Kalua Pork from That Recipe
- Korean BBQ Flanken Style Ribs from Hezzi-D’s Books and Cooks
- Slow Cooker BBQ Beef Sandwiches from Blogghetti
- Middle Eastern Nachos
- Spring Chocolate Dipped Pretzel Rods