Only takes 30 minutes to make. Rich, hearty, creamy and delicious.
4 slices center-cut bacon, chopped
3 t. minced garlic
1 lb. large shrimp, de-veined and tails removed
15 oz. can corn, drained
1/2 c. sliced carrots
2 ribs celery, chopped
1/2 t. onion powder
¾ t. smoked paprika
1 t. salt, or to taste
1/2 t. Italian seasoning
1/4 t. red pepper flakes (optional)
1 lb. baby red potatoes, quartered (pieces should be no bigger than 1 inch max)
3 c. chicken stock or broth (Kitchen Basics) - see Notes below
1 c. heavy cream or half and half, warmed a bit or at room temperature (see notes below)
Add bacon to a large pot sprayed with a little non-stick cooking spray and fry over medium heat for about 8 minutes until crisp. Transfer to a plate lined with paper towel and set aside.
Rinse shrimp with cold water and pat dry. Add garlic and shrimp to pot and cook over medium heat for 3-4 minutes until garlic is fragrant and begins to brown and shrimp turns opaque. Transfer to a plate and set aside.
Add corn, carrots, celery, onion powder, paprika, salt, pepper, Italian seasoning, potatoes, and chicken stock or broth; stir to combine. Bring to a boil, then pour in heavy cream or half and half.
Reduce heat to med-low and simmer for 15-18 minutes until potatoes and carrots are tender.
Stir in bacon and shrimp; cook another 2-3 minutes. If using half and half and want to thicken soup just a little, add in the broth/flour slurry (see note below)
Garnish with chopped parsley or thyme and cracked black pepper, and serve.
Serves 4