Ingredients for - Leek and Potato Soup with Shrimp and Corn
How to cook deliciously - Leek and Potato Soup with Shrimp and Corn
1. Stage
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. Stage
Cook and stir leeks and celery in bacon grease over medium heat until leeks soften, about 5 minutes.
3. Stage
Stir garlic into leek mixture until fragrant, about 2 minutes more. Transfer mixture to a slow cooker.
4. Stage
Place drained bacon, potatoes, chicken broth, 2 cups water, dried thyme, paprika, cayenne pepper, salt, and black pepper in the slow cooker.
5. Stage
Tie sprigs of fresh thyme together with kitchen string and add to the slow cooker.
6. Stage
Cook on High for 4 hours; add corn and cook for 1 more hour.
7. Stage
Reduce heat to Low; stir in milk and cook uncovered until slightly thickened, 30 to 40 minutes.
8. Stage
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. Stage
Mix cornstarch and 1 tablespoon water in a bowl until combined.
10. Stage
Stir cornstarch mixture into slow cooker and heat until the soup thickens, about 3 minutes.
11. Stage
Stir peeled shrimp and parsley into soup. Remove fresh thyme sprigs and season soup with salt and black pepper before serving.
