Leek and Potato Soup with Shrimp and Corn

3.6
(5)

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.

1
Prep Time:
35 mins
Cook Time:
6 hrs
Total Time:
6 hrs 35 mins
Servings:
6
Yield:
6 servings

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

Directions

  1. 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.

  2. Cook and stir leeks and celery in bacon grease over medium heat until leeks soften, about 5 minutes.

  3. Stir garlic into leek mixture until fragrant, about 2 minutes more. Transfer mixture to a slow cooker.

  4. Place drained bacon, potatoes, chicken broth, 2 cups water, dried thyme, paprika, cayenne pepper, salt, and black pepper in the slow cooker.

  5. Tie sprigs of fresh thyme together with kitchen string and add to the slow cooker.

  6. Cook on High for 4 hours; add corn and cook for 1 more hour.

  7. Reduce heat to Low; stir in milk and cook uncovered until slightly thickened, 30 to 40 minutes.

  8. 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.

  9. Mix cornstarch and 1 tablespoon water in a bowl until combined.

  10. Stir cornstarch mixture into slow cooker and heat until the soup thickens, about 3 minutes.

  11. Stir peeled shrimp and parsley into soup. Remove fresh thyme sprigs and season soup with salt and black pepper before serving.

Nutrition Facts (per serving)

253 Calories
5g Fat
39g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 253
% Daily Value *
Total Fat 5g 6%
Saturated Fat 2g 8%
Cholesterol 75mg 25%
Sodium 306mg 13%
Total Carbohydrate 39g 14%
Dietary Fiber 4g 15%
Total Sugars 5g
Protein 15g
Vitamin C 22mg 111%
Calcium 93mg 7%
Iron 4mg 19%
Potassium 971mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love