Leek and Potato Soup with Shrimp and Corn
Description
This slow-cooker version of the classic potato leek soup has a couple unexpected additions of tiger shrimp and sweet corn.
Ingredients
•
4 thick slices bacon, diced
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1 tablespoon bacon drippings
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3 leeks, thinly sliced (white and pale green parts only)
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2 stalks celery, chopped
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2 cloves garlic, minced
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4 red potatoes, cut into 1-inch pieces
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4 cups chicken broth
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2 cups water
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1/2 teaspoon dried thyme
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1/2 teaspoon ground paprika
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1 pinch cayenne pepper
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salt and ground black pepper to taste
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3 sprigs fresh thyme
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1 cup frozen sweet corn
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1/2 cup milk
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18 large tiger shrimp
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2 tablespoons cornstarch
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1 tablespoon water
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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.