This slow-cooker version of the classic potato leek soup has a couple unexpected additions of tiger shrimp and sweet corn.
Preparation Time
35 mins
Cooking Time
6 hr
Total Time
6 hr 35 mins
Calories
253 Calories
Recipe Instructions
Step 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.
Step 2
Cook and stir leeks and celery in bacon grease over medium heat until leeks soften, about 5 minutes.
Step 3
Stir garlic into leek mixture until fragrant, about 2 minutes more. Transfer mixture to a slow cooker.
Step 4
Place drained bacon, potatoes, chicken broth, 2 cups water, dried thyme, paprika, cayenne pepper, salt, and black pepper in the slow cooker.
Step 5
Tie sprigs of fresh thyme together with kitchen string and add to the slow cooker.
Step 6
Cook on High for 4 hours; add corn and cook for 1 more hour.
Step 7
Reduce heat to Low; stir in milk and cook uncovered until slightly thickened, 30 to 40 minutes.
Step 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.
Step 9
Mix cornstarch and 1 tablespoon water in a bowl until combined.
Step 10
Stir cornstarch mixture into slow cooker and heat until the soup thickens, about 3 minutes.
Step 11
Stir peeled shrimp and parsley into soup. Remove fresh thyme sprigs and season soup with salt and black pepper before serving.
Ingredients
2 tablespoons cornstarch
1 tablespoon water
2 cups water
2 stalks celery, chopped
salt and ground black pepper to taste
2 cloves garlic, minced
4 cups chicken broth
1 tablespoon chopped fresh parsley
1 pinch cayenne pepper
1 tablespoon bacon drippings
3 sprigs fresh thyme
4 red potatoes, cut into 1-inch pieces
1 cup frozen sweet corn
4 thick slices bacon, diced
3 leeks, thinly sliced (white and pale green parts only)
