Potato Bacon Corn Soup with Prawns (Shrimp)
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Unrated
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Total Time
1 hr
-
Servings
4
-
Calories
390 kcal
-
Course
Main Course, Soup
-
Cuisine
Australian
Potato Bacon Corn Soup with Prawns (Shrimp)
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A hearty, creamy soup of bacon and corn, flavoured with smoky paprika and thickened with potatoes, milk and a touch of butter.
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Ingredients
- 16 - 24 fresh prawns (depending on size) shelled, cleaned & deveined
- 4 rashers streaky bacon roughly chopped
- 1 small onion chopped
- 3 teaspoon olive oil divided
- 1 tbsp butter
- 4 cloves garlic crushed
- 1 tablespoon tomato paste
- ¾ cup dry white wine
- 2 cups chicken stock
- 2 ½ teaspoon smoked paprika
- 1 teaspoon sweet paprika
- 2 teaspoon fresh thyme leaves
- 1 teaspoon dried oregano
- 200 g peeled & chopped coliban potato 1 ¼ cm or ½ inch dice
- 1 cup milk I use full cream
- 1 ½ cups frozen corn kernels
- Crusty bread to serve optional
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Instructions
- In a large heavy based pot/dutch oven heat 1 teaspoon of olive oil and fry bacon for 4-5 mins until the fat starts to render and the bacon starts to crisp, then remove bacon from pot and set aside (leave fat in pot)
- Add butter to the same pot along with the onion and fry over medium low heat for 3-4 mins or until onion starts to soften, then add tomato paste & garlic and fry for a further minute
- Add wine, scraping the base of the pot to release the spots of flavour then bring to a simmer. Simmer uncovered for 2-3 mins or until reduced by about half
- Add stock, milk, chopped potato, fresh thyme, oregano, smoked paprika and sweet paprika then bring to a simmer.
- Simmer partially covered with a lid (or a baking tray, fry pan etc) over medium low heat for 20 mins or until potato is tender and cooked through when tested
- Meanwhile, heat remaining 2 teaspoon of olive oil in a non stick pan, and fry prawns/shrimp for 1-2 mins on each side or until just cooked through then immediately remove from heat and set aside
- When potato is cooked, remove soup from heat, and using a potato masher break up the potatoes into smaller pieces (right in the soup) then using an immersion/stick/handheld blender, blend soup until smooth and creamy (see notes)
- Put pot (with soup still inside but now blended) back on the stove over medium heat and bring to a slight simmer. When the mixture starts to bubble add frozen corn & reserved bacon, continuing to heat until corn is cooked - usually only 2-3 minutes
- Add prawns to soup to reheat, then ladle into bowls and serve immediately with crusty bread
Notes
- The reason I am suggesting to slightly "mash" the potato in the soup before blending it is so that it doesn't splatter as much because the pieces are a bit smaller.
- You really want to serve this soup straight away as it thickens as it cools.
- *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
Nutrition Information
Show Details
Serving
0g
Calories
390kcal
(20%)
Carbohydrates
0g
(0%)
Protein
0g
(0%)
Fat
0g
(0%)
Saturated Fat
0g
(0%)
Polyunsaturated Fat
0g
Monounsaturated Fat
0g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
0mg
(0%)
Potassium
0mg
(0%)
Fiber
0g
(0%)
Sugar
0g
(0%)
Vitamin A
0IU
(0%)
Vitamin C
0mg
(0%)
Calcium
0mg
(0%)
Iron
0mg
(0%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 390kcal | 20% |
| Carbohydrates | 0g | 0% |
| Protein | 0g | 0% |
| Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 0mg | 0% |
| Potassium | 0mg | 0% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
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