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Leek and Potato Soup with Shrimp and Corn Recipe

Recipe by: Angie

"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."

Directions
Ingredients
Nutrition

Directions

Prep35 m
Cook6 h
Ready In6 h 35 m

1Cook 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.
2Cook and stir leeks and celery in bacon grease over medium heat until leeks soften, about 5 minutes.
3Stir garlic into leek mixture until fragrant, about 2 minutes more. Transfer mixture to a slow cooker.
4Place drained bacon, potatoes, chicken broth, 2 cups water, dried thyme, paprika, cayenne pepper, salt, and black pepper in the slow cooker.
5Tie sprigs of fresh thyme together with kitchen string and add to the slow cooker.
6Cook on High for 4 hours; add corn and cook for 1 more hour.
7Reduce heat to Low; stir in milk and cook uncovered until slightly thickened, 30 to 40 minutes.
8Meanwhile, 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.
9Mix cornstarch and 1 tablespoon water in a bowl until combined.
10Stir cornstarch mixture into slow cooker and heat until the soup thickens, about 3 minutes.
11Stir peeled shrimp and parsley into soup. Remove fresh thyme sprigs and season soup with salt and black pepper before serving.