Sunday Alejandro and I returned from spending Thanksgiving in Kansas with my family. Though I felt sluggish from eating unhealthily (so much good food!) all week, we were both tired from the drive and decided to order pizza. Then, despite good intentions, I didn’t make it to the grocery store all week so the trend continued with cereal, boxed mac and cheese, and more pizza dinners. I finally made it to the store today and decided on this soup for dinner. Though I realize this soup isn’t necessarily healthy, it was sooo satisfying to have something somewhat light. I’ve made this recipe a couple times now, and am always impressed. The bacon gives the soup tons of flavor, and the spices are unique, but fitting.
4 ears corn
½ lb. shrimp, peeled with the shells reserved
4 cups chicken broth
4 slices bacon, chopped
1 onion, chopped
2 stalks celery, chopped
½ red bell pepper, chopped
2 cloves garlic
1 tsp. thyme
2 tsp. paprika
¼ cup flour
1 large potato, cubed
½ cup cream
1. Cut corn off cobs and set aside. Combine the cobs, reserved shrimp shells, and chicken broth in a dutch oven and bring to a boil. Reduce heat and simmer, covered, until the liquid becomes a little cloudy, about 20-30 minutes. Remove and discard cobs and shells from broth.
2. Meanwhile, cook bacon in a large skillet over medium heat. Set aside on paper towels to drain.
3. Raise heat to medium-high, add the corn, and let it char a bit, about 8 minutes. Set aside with bacon.
4. Reduce heat back down to medium and add onion, celery, and pepper. Saute until tender, about 5 minutes.
5. Add garlic, thyme, and paprika and saute until fragrant, about a minute.
6. Sprinkle flour over the vegetables, stir in, and add entire mixture to the broth along with corn, bacon, and potato. Simmer until potato is tender, about 10-15 minutes.
7. Add cream and shrimp and simmer until the shrimp is cooked, about 2-3 minutes. Season to taste with salt and pepper.
(Recipe From Closet Cooking)