Another wonderful soup recipe (via Lucy's Pearls) for these long winter nights. I was so surprised by how much I love this soup. It was a tad spicy, but had wonderful bacon flavor and was rich and creamy and the perfect meal for a snowy day!
Ingredients:
4 slices of bacon, cut into pieces
1/2 pound shrimp, peeled and deveined
1/2 medium white onion, diced
* Seasonings: adobo, cayenne pepper, crushed red pepper, minced garlic, old bay, garlic powder, lawry’s, maggi, poultry seasoning & black pepper (I used a couple dashes of each: old bay, garlic powder, paprika, salt, pepper, poultry seasoning, and seasoned salt, but add whatever you have on hand!)
2, 8 3/4 oz cans of Del Monte Whole Kernel corn (no salt added)
2 cups chicken broth
1/2 pint of heavy cream
butter to saute onionns
olive oil
1. Soak the shrimp in lemon juice. Drain, then season with old bay. (Or cajun seasoning if you don't have old bay... which is a sin on the east coast)
2. Over medium heat, add your torn up pieces of bacon to the flying pan. Fry until the edges are golden. Taste test! Drain and set it aside. Save some of that fatty oil for later.
3. Pump up the heat to medium-high and add your shrimp and sear until edges are golden brown, about a minute on each side. Remove and set aide.
4. Add butter to the pan and saute your onions with all of the seasonings mentioned above for 5 minutes
5. Add your corn to the fiesta and saute for another 3 minutes.
6. Now. Game changer. Add your broth and cream into a pot. Stir while it’s heating up. Add your onion & corn mixture to the pot. Let that simmer for another 30 minutes.
7. While that is happening, remove two cups from the pot and place it in the blender. Blend until smooth and return to the pot. Add shrimp and bacon back the pot. Simmer until heated through and enjoy!
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