Leek and Potato Soup with Shrimp and Corn

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.

Step: 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.

Step: 2

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

Step: 3

Stir garlic into leek mixture until fragrant, about 2 minutes more. Transfer mixture to a slow cooker.

Step: 4

Place drained bacon, potatoes, chicken broth, 2 cups water, dried thyme, paprika, cayenne pepper, salt, and black pepper in the slow cooker.

Step: 5

Tie sprigs of fresh thyme together with kitchen string and add to the slow cooker.

Step: 6

Cook on High for 4 hours; add corn and cook for 1 more hour.

Step: 7

Reduce heat to Low; stir in milk and cook uncovered until slightly thickened, 30 to 40 minutes.

Step: 8

Meanwhile, 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.

Step: 9

Mix cornstarch and 1 tablespoon water in a bowl until combined.

Step: 10

Stir cornstarch mixture into slow cooker and heat until the soup thickens, about 3 minutes.

Step: 11

Stir peeled shrimp and parsley into soup. Remove fresh thyme sprigs and season soup with salt and black pepper before serving.

Per Serving: 253 calories; protein 15g; carbohydrates 39.1g; fat 4.9g; cholesterol 74.5mg; sodium 306.3mg.

The name of “stew” can process to both a food and a make dishes method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, instead it does have a few notable differences. The raw animal vested is chopped into few of pieces but of being processing menu whole , and the water based material all of it covers the contents in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.