Creamy Shrimp Soup with Corn and Bacon
User Reviews
5
Creamy Shrimp Soup with Corn and Bacon
Description
This soup begins by rendering bacon in a pot, building a base of fat and flavor, followed by softened onions and garlic. Flour is added to thicken before gradually whisking in chicken broth to create a rich foundation. Celery, diced potatoes, bay leaf, thyme, and cream-style corn simmer until tender. Fresh or frozen corn kernels and milk or cream are stirred in for added sweetness and creaminess.
Seasoned shrimp are added last and cooked gently just until opaque to keep them tender. The soup is finished with fresh parsley and seasoned with salt, pepper, and Old Bay seasoning, adding warmth and spice without overpowering. Optional garnishes include additional cooked bacon, herbs, or sliced green onion to add texture and color.
This chowder-like soup balances creamy and savory elements with fresh seafood and sweet corn, making it a comforting meal on cooler days. If a thinner consistency is preferred, more broth or cream can be stirred in during the cooking process.
Ingredients
- 2 lices Bacon chopped, about 1 ounce, thick-cut
- ½ onion finely diced, large
- 1 large garlic minced (about 1 teaspoon total, clove
- 1 ½ tablespoons all-purpose flour
- 3 cups chicken broth (or more to thin, if desired)
- 1 celery diced, rib
- 1 medium russet potato peeled and diced into ½-inch pieces
- 1 bay leaf
- ½ teaspoon thyme or ⅛ teaspoon dried thyme, minced fresh
- 1 (8.25 ounce) cream-style corn canned
- 1 ½ cups corn kernels fresh or frozen
- 1 cup whole milk or more to thin, if desired, or cream or half-and-half
- 1 lb. Shrimp peeled and deveined, medium
- Old Bay seasoning to taste
- 1 tablespoon parsley fresh, minced
- kosher salt to taste
- ground black pepper to taste
- Bacon optional garnish; cooked and chopped bacon; sliced green onion
- thyme
- parsley
- green onion
Instructions
- Fry chopped bacon in a Dutch oven over medium-high heat, just until lightly browned and the fat has rendered. Add the onion and cook, stirring often, until softened (about 5 minutes). Stir in the garlic and cook until fragrant (about 30 seconds). Stir in the flour and cook for 1 minute. Slowly stir in the broth, scraping up any browned bits from the bottom of the pot.
- Add celery, potatoes, bay leaf, thyme, and cream-style corn. Bring to a simmer and cook until potatoes are tender, stirring occasionally (about 15-20 minutes).
- Stir in the corn kernels and milk (or cream). Simmer over low heat (do not boil) until the corn kernels are tender, but still slightly crunchy (about 5 minutes). Discard bay leaf.
- Season shrimp with Old Bay. Stir in the shrimp and cook until opaque, about 4 minutes.
- Stir in parsley; season with salt and pepper, to taste. Ladle into bowls and garnish with additional bacon, herbs, or sliced green onion.
Notes
- The soup has a thick chowder texture; add extra broth or cream to thin if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 274kcal | 14% |
| Carbohydrates | 29g | 10% |
| Protein | 22g | 44% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 204mg | 68% |
| Sodium | 1250mg | 52% |
| Potassium | 596mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 191IU | 4% |
| Vitamin C | 20mg | 22% |
| Calcium | 178mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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