Leek and Potato Soup behind Shrimp and Corn

A sweet and fragrant broth-based soup, seasoned subsequently vivacious thyme and finished in imitation of 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 find the money for it more of a chowder consistency.

The ingredient of Leek and Potato Soup behind Shrimp and Corn

1. 4 thick slices bacon, diced
2. 1 tablespoon bacon drippings
3. 3 leeks, thinly sliced (white and wishy-washy green parts only)
4. 2 stalks celery, chopped
5. 2 cloves garlic, minced
6. 4 red potatoes, cut into 1-inch pieces
7. 4 cups chicken broth
8. 2 cups water
9. u00bd teaspoon dried thyme
10. u00bd teaspoon sports ground paprika
11. 1 pinch cayenne pepper
12. salt and arena black pepper to taste
13. 3 sprigs lively thyme
14. 1 cup frozen sweet corn
15. u00bd cup milk
16. 18 large tiger shrimp
17. 2 tablespoons cornstarch
18. 1 tablespoon water
19. 1 tablespoon chopped spacious parsley

The instruction how to make Leek and Potato Soup behind Shrimp and Corn

1. Cook and mix up bacon in a skillet higher than medium heat until evenly browned, practically 10 minutes. Drain bacon almost a paper towel-lined plate, reserving just about 1 tablespoon bacon grease in the skillet.
2. Cook and rouse leeks and celery in bacon grease on top of higher than medium heat until leeks soften, just about 5 minutes.
3. disquiet garlic into leek union until fragrant, approximately 2 minutes more. Transfer mixture to a slow cooker.
4. Place drained bacon, potatoes, chicken broth, 2 cups water, dried thyme, paprika, cayenne pepper, salt, and black pepper in the slow cooker.
5. Tie sprigs of lively thyme together in the manner of kitchen string and mount up to the slow cooker.
6. Cook all but High for 4 hours; increase be credited with corn and cook for 1 more hour.
7. cut heat to Low; stir up in milk and cook outside until slightly thickened, 30 to 40 minutes.
8. Meanwhile, bring a pot of water a boil. Cook tiger shrimp in boiling water until they are intelligent gifted pink and no longer translucent in the center, about 3 minutes. Drain. take over shrimp to cool slightly to the lead peeling.
9. Mix cornstarch and 1 tablespoon water in a bowl until combined.
10. stir up cornstarch mixture into slow cooker and heat until the soup thickens, very nearly 3 minutes.
11. disquiet peeled shrimp and parsley into soup. cut off surgically remove blithe thyme sprigs and season soup gone salt and black pepper to come serving.

Nutritions of Leek and Potato Soup behind Shrimp and Corn

calories: 253.4 calories
carbohydrateContent: 39.1 g
cholesterolContent: 74.5 mg
fatContent: 4.9 g
fiberContent: 4.3 g
proteinContent: 15 g
saturatedFatContent: 1.6 g
servingSize:
sodiumContent: 306.3 mg
sugarContent: 5.3 g
transFatContent:
unsaturatedFatContent: