Leek and Potato Soup with Shrimp and Corn

Ingredients

  • 4 thick slices bacon, diced
  • 1 tablespoon bacon drippings
  • 3 leeks, thinly sliced (white and pale green parts only)
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 4 red potatoes, cut into 1-inch pieces
  • 4 cups chicken broth
  • + 12 more ingredients
    • 2 cups water
    • ½ teaspoon dried thyme
    • ½ teaspoon ground paprika
    • 1 pinch cayenne pepper
    • salt and ground black pepper to taste
    • 3 sprigs fresh thyme
    • 1 cup frozen sweet corn
    • ½ cup milk
    • 18 large tiger shrimp
    • 2 tablespoons cornstarch
    • 1 tablespoon water
    • 1 tablespoon chopped fresh parsley

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. 2. Cook and stir leeks and celery in bacon grease over medium heat until leeks soften, about 5 minutes....

View full recipe at SpringPad

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