Creamy Shrimp Soup (Print Version)
# Ingredients:
01 -
2 thick bacon strips, cut into chunks.
02 -
Half of a large onion, chopped small.
03 -
1 garlic clove, chopped super fine.
04 -
1 and 1/2 tablespoons regular flour.
05 -
3 cups of chicken stock.
06 -
1 celery stalk, cut into small bits.
07 -
1 medium russet potato, peeled and cut up.
08 -
A single bay leaf.
09 -
1/2 teaspoon minced thyme (fresh).
10 -
One 8.25 oz can of creamy corn.
11 -
1 and 1/2 cups of corn, fresh or frozen.
12 -
1 cup of milk, cream, or a mix of both.
13 -
1 pound medium shrimp, deveined and peeled.
14 -
A sprinkle of Old Bay seasoning.
15 -
1 tablespoon minced parsley, fresh.
16 -
Salt and pepper as needed.
# Instructions:
01 -
Cook bacon in a large pot until light brown. Toss in the onion and cook for 5 minutes until it softens. Add garlic and cook for half a minute more.
02 -
Mix in the flour and cook briefly. Slowly pour in the chicken broth, scraping the pot to get all the tasty bits off the bottom.
03 -
Throw in diced potatoes, celery, the bay leaf, creamy corn, and thyme. Let it gently bubble for 15 to 20 minutes, until potatoes soften.
04 -
Stir in the corn kernels with the milk. Keep it on low heat for 5 minutes until the corn has the perfect crunch.
05 -
Coat shrimp lightly with Old Bay and add them in. Cook about 4 minutes until they're no longer see-through. Stir in parsley and adjust seasoning as needed.
# Notes:
01 -
You can make the base ahead of time and add shrimp later when reheated.
02 -
Adjust the consistency with extra stock or milk, depending on what you like.