Leek and Potato Soup with Shrimp and Corn
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
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Instructions
- Cook and stir bacon in a skillet over medium heat until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate, reserving about 1 tablespoon bacon grease in the skillet.
- Cook and stir leeks and celery in bacon grease over medium heat until leeks soften, about 5 minutes.
- Stir garlic into leek mixture until fragrant, about 2 minutes more. Transfer mixture to a slow cooker.
- Place drained bacon, potatoes, chicken broth, 2 cups water, dried thyme, paprika, cayenne pepper, salt, and black pepper in the slow cooker.
- Tie sprigs of fresh thyme together with kitchen string and add to the slow cooker.
- Cook on High for 4 hours; add corn and cook for 1 more hour.
- Reduce heat to Low; stir in milk and cook uncovered until slightly thickened, 30 to 40 minutes.
- Meanwhile, 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, about 3 minutes. Drain. Allow shrimp to cool slightly before peeling.
- Mix cornstarch and 1 tablespoon water in a bowl until combined.
- Stir cornstarch mixture into slow cooker and heat until the soup thickens, about 3 minutes.
- Stir peeled shrimp and parsley into soup. Remove fresh thyme sprigs and season soup with salt and black pepper before serving.
Source
Original recipe: View Original