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.