leek and potato soup with shrimp and corn

Ingredients

• Servings: 6
• 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
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground paprika
• 1 pinch cayenne pepper
• salt and ground black pepper to taste
• 3 sprigs fresh thyme
• 1 cup frozen sweet corn
• 1/2 cup milk
• 18 large tiger shrimp
• 2 tablespoons cornstarch
• 1 tablespoon water
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 35 mins Cook Time: 6 hrs

Ready Time: 6 hrs 35 mins


• 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.