Leek and Potato Soup with Shrimp and Corn

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.

• Preparation Time: 35 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 35 mins
• Calories: 253 Calories

Ingredients

• ½ cup milk
• 2 tablespoons cornstarch
• 1 tablespoon water
• 2 cups water
• ½ teaspoon dried thyme
• 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
• ½ teaspoon ground paprika
• 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)
• 18 large tiger shrimp

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.