Scrumptious Leek, Potato, Shrimp, and Corn Delight

Ingredients

• 4 slices of thickly cut bacon, diced into small pieces
• 1 tbsp of bacon drippings
• 3 leeks, thinly sliced, focusing on the white and light green sections
• 2 stalks of celery, finely chopped
• 2 cloves of garlic, minced
• 4 red potatoes, cubed into 1-inch chunks
• 4 cups of flavorful chicken broth
• 2 cups of fresh water
• ½ tsp of dried thyme for a hint of earthiness
• ½ tsp of ground paprika to add warmth
• A pinch of cayenne pepper for a subtle kick
• Salt and freshly ground black pepper to enhance the flavors
• 3 sprigs of aromatic fresh thyme
• 1 cup of sweet corn straight from the freezer
• ½ cup of creamy milk
• 18 plump tiger shrimp for a delightful seafood twist
• 2 tbsp of cornstarch for thickening
• 1 tbsp of water to mix with the cornstarch
• 1 tbsp of freshly chopped parsley for a burst of freshness

Step 1

In a skillet, cook and stir bacon over medium heat until it turns a delicious brown color, approximately 10 minutes. Once done, set the bacon on a plate lined with paper towels to drain, keeping around 1 tablespoon of the bacon grease in the skillet for later use.

Step 2

Utilize the same skillet to cook and stir leeks and celery in the flavorful bacon grease until the leeks become tender, which should take about 5 minutes. Incorporate garlic into the leek mixture and continue stirring until the aroma fills the kitchen, around 2 minutes more. Transfer this savory mixture into a slow cooker.

Step 3

Combine the drained bacon, potatoes, chicken broth, 2 cups of water, dried thyme, paprika, cayenne pepper, salt, and black pepper in the slow cooker. Bundle sprigs of fresh thyme with kitchen string and place it in the slow cooker for added flavor.

Step 4

Set the slow cooker to High for 4 hours; add corn and continue cooking for an additional hour. Lower the heat to Low, stir in milk, and let it cook uncovered until the soup slightly thickens, typically for 30 to 40 minutes.

Step 5

While the soup simmers, bring a pot of water to a boil. Cook tiger shrimp in the boiling water until they turn a vibrant pink color and are no longer translucent in the center, which should take about 3 minutes. Drain the shrimp and let them cool slightly before peeling.

Step 6

Create a mixture of cornstarch and 1 tablespoon of water in a bowl until well combined. Incorporate this cornstarch mixture into the slow cooker and heat the soup until it thickens, usually around 3 minutes.

Step 7

Add the peeled shrimp and parsley into the soup. Before serving, remove the fresh thyme sprigs, and season the soup with salt and black pepper to taste.