Hearty Shrimp, Corn, Leek, and Potato Soup

Ingredients 0/18

Step 1

Cook the bacon in a skillet over medium heat until it’s nicely browned, which should take about 10 minutes. Once done, transfer the bacon to a paper towel-lined plate to drain, but keep about a tablespoon of the bacon grease in the pan. Add the leeks and celery to the skillet and cook them in the bacon grease over medium heat until the leeks are soft, around 5 minutes. Toss in the garlic and cook for another couple of minutes until fragrant, then transfer this mixture to your slow cooker.

Step 2

Add the drained bacon, potatoes, chicken broth, water, dried thyme, paprika, cayenne, salt, and pepper to the slow cooker. Tie the fresh thyme sprigs together with some kitchen string and pop them in as well. Cook everything on high for about 4 hours. After that, stir in the corn and let it cook for another hour.

Step 3

Once the cooking time is up, turn the slow cooker to low and stir in the milk. Let the soup cook uncovered for 30 to 40 minutes so it thickens up a bit. While the soup is finishing, bring a pot of water to a boil and cook the shrimp just until they turn bright pink and aren’t translucent anymore, about 3 minutes. Drain and let them cool slightly before peeling.

Step 4

Mix the cornstarch with a tablespoon of water until smooth, then stir it into the soup. Heat it through for a few minutes until the broth thickens. Finally, add the peeled shrimp and some chopped parsley, remove the thyme sprigs, taste, and adjust the seasoning with salt and pepper before serving.