Leek and Potato Soup with Shrimp and Corn

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Description

A sweet and fragrant broth-based soup, seasoned with fresh thyme and finished with a touch of milk. Shrimp and corn add sweetness, and the broth can be easily adjusted for richness – use milk to keep it light, or cream to give it more of a chowder consistency.

Ingredients

  • 4 thick slices bacon, diced
  • 1 tablespoon bacon drippings
  • 3 leeks, thinly sliced (white and pale green parts only)
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 4 red potatoes, cut into 1-inch pieces
  • 4 cups chicken broth
  • 2 cups water
  • ½ teaspoon dried thyme
  • ½ teaspoon ground paprika
  • 1 pinch cayenne pepper
  • salt and ground black pepper to taste
  • 3 sprigs fresh thyme
  • 1 cup frozen sweet corn
  • ½ cup milk
  • 18 large tiger shrimp
  • 2 tablespoons cornstarch
  • 1 tablespoon water
  • 1 tablespoon chopped fresh parsley

Instructions

  1. Cook and stir bacon in a skillet over medium heat until evenly browned
  2. about 10 minutes. Drain bacon on a paper towel-lined plate
  3. reserving about 1 tablespoon bacon grease in the skillet.
  4. Cook and stir leeks and celery in bacon grease over medium heat until leeks soften
  5. about 5 minutes.
  6. Stir garlic into leek mixture until fragrant
  7. about 2 minutes more. Transfer mixture to a slow cooker.
  8. Place drained bacon
  9. potatoes
  10. chicken broth
  11. 2 cups water
  12. dried thyme
  13. paprika
  14. cayenne pepper
  15. salt
  16. and black pepper in the slow cooker.
  17. Tie sprigs of fresh thyme together with kitchen string and add to the slow cooker.
  18. Cook on High for 4 hours; add corn and cook for 1 more hour.
  19. Reduce heat to Low; stir in milk and cook uncovered until slightly thickened
  20. 30 to 40 minutes.
  21. Meanwhile
  22. bring a pot of water a boil. Cook tiger shrimp in boiling water until they are bright pink and no longer translucent in the center
  23. about 3 minutes. Drain. Allow shrimp to cool slightly before peeling.
  24. Mix cornstarch and 1 tablespoon water in a bowl until combined.
  25. Stir cornstarch mixture into slow cooker and heat until the soup thickens
  26. about 3 minutes.
  27. Stir peeled shrimp and parsley into soup. Remove fresh thyme sprigs and season soup with salt and black pepper before serving.

Prep Time: 35 mins

Cook Time: 6 hrs

Total Time: 6 hrs 35 mins

Servings: 6

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