Leek And Potato Soup With Shrimp And Corn

1. 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.

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 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.

9. 9

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

10. 10

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

11. 11

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

* Per serving · 4 servings · Values may vary.