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Shrimp and Corn Leek Potato Soup
Shrimp and Corn Leek Potato Soup
DinnerReader rated

Shrimp and Corn Leek Potato Soup

★★★★★ 5.0 (7 reviews)

This cozy soup combines tender shrimp with sweet corn, leeks, and creamy potatoes for a comforting bowl full of flavor. It’s perfect for warming up on a chilly day or enjoying a simple, satisfying meal.

◷6 hr 35 minTotal Time
♜4Servings
▥HardDifficulty
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Ingredients

4servings

Instructions

1

Crisp Bacon and Saut Veggies

Start by cooking the bacon in a skillet over medium heat until it’s nice and crispy, about 10 minutes. Once it’s done, transfer it to a paper towel-lined plate to drain, but keep about a tablespoon of the bacon grease in the pan. Next, add the leeks and celery to the skillet and cook them in the bacon grease until the leeks are soft, which should take around 5 minutes. Toss in the garlic and cook for another couple of minutes until it smells amazing, then transfer everything to your slow cooker.

2

Combine and Cook Ingredients

Add the cooked bacon, potatoes, chicken broth, 2 cups of water, dried thyme, paprika, cayenne, salt, and pepper to the slow cooker. Tie up the fresh thyme sprigs with kitchen string and drop them in as well. Set the slow cooker to high and let it cook for 4 hours. Then stir in the corn and cook for another hour.

3

Cook and Peel Shrimp

While the soup is cooking, bring a pot of water to a boil and cook the shrimp until they turn bright pink and are opaque all the way through, about 3 minutes. Drain the shrimp and let them cool a bit before peeling off the shells.

4

Thicken the Soup

When the soup has cooked, lower the heat to low and stir in the milk. Let it cook uncovered for 30 to 40 minutes until it thickens slightly. Meanwhile, mix the cornstarch with a tablespoon of water until smooth, then stir that into the soup and cook for about 3 more minutes to thicken it up.

5

Add Shrimp and Parsley

Finally, add the peeled shrimp and some fresh parsley to the pot. Remove the thyme sprigs, taste the soup, and adjust the salt and pepper if needed before serving.

Why You’ll Love This Recipe

This soup combines the sweetness of shrimp and corn with the comforting earthiness of potatoes and leeks. It’s hearty yet light, making it perfect for any season. The flavors blend beautifully to create a satisfying and nourishing meal.

Serving Suggestions

Serve the soup hot with a crusty bread or a side salad for a complete meal. A sprinkle of fresh herbs like parsley or chives on top adds a nice pop of color and freshness.

Storage Tips

Let the soup cool completely before storing it in an airtight container. It keeps well in the refrigerator for up to 3 days or can be frozen for up to 2 months. Reheat gently on the stove to avoid overcooking the shrimp.

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