Ingredients
Scale
- 6 slices bacon, cut into pieces
- 1 medium yellow onion, diced
- 2 celery stalks, chopped
- 1 bunch green onions, chopped and divided
- 1 tablespoon minced garlic
- ¼ cup white wine or broth (for deglazing)
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 lb red potatoes, diced
- 1 lb raw shrimp, peeled, deveined, tails removed
- 1 cup heavy cream
- 12 oz fresh or frozen corn
- 1 teaspoon fresh minced thyme (or ½ teaspoon dried)
- ½ teaspoon paprika
- ½ teaspoon sea salt
- ½ teaspoon crushed black pepper
Instructions
- Cook bacon in a Dutch oven until crispy, then set aside.
- Sauté onion and celery in bacon grease for 5 minutes, then add green onions and garlic.
- Deglaze the pot with white wine or broth.
- Add butter and flour to create a roux; cook until lightly browned.
- Stir in chicken broth and diced potatoes; simmer until tender.
- Add shrimp, heavy cream, corn, thyme, paprika, salt, and pepper; simmer until shrimp are cooked.
- Serve hot, garnished with bacon, green onions, and parsley.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use fresh shrimp for better flavor.
Incorporate seasonal corn for a sweet burst.
Don’t skip the deglazing step for added depth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 380
- Sugar: 4
- Sodium: 950
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 18
- Cholesterol: 160