Easy Creamy Shrimp Soup with Corn and Bacon (Print version)

A cozy one-pot shrimp soup with sweet corn, potatoes, smoky bacon, and a creamy broth.

# Ingredients:

For the soup base

01 - 4 slices thick-cut bacon, chopped
02 - 1 medium yellow onion, finely diced
03 - 1 celery rib, finely diced
04 - 2 cloves garlic, minced
05 - 2 tablespoons all-purpose flour
06 - 4 cups (950 ml) low-sodium chicken broth
07 - 1 medium russet potato, peeled and diced into 1/2-inch pieces
08 - 1 bay leaf
09 - 1 teaspoon fresh thyme leaves, or 1/4 teaspoon dried thyme
10 - 1 can (8.25 oz or 234 g) cream-style corn
11 - 1 1/2 cups (225 g) fresh or frozen corn kernels
12 - 1 cup (240 ml) half-and-half
13 - Kosher salt and black pepper, to taste

For the shrimp and finish

14 - 1 lb (450 g) medium shrimp, peeled and deveined
15 - 1 teaspoon Old Bay seasoning, plus more to taste
16 - 2 tablespoons chopped fresh parsley
17 - 2 sliced green onions, optional for serving

# Instructions:

01 - Cook the chopped bacon in a Dutch oven over medium heat until crisp, 6-8 minutes. Transfer half of the bacon to a paper towel-lined plate for garnish and leave the remaining bacon and drippings in the pot.
02 - Add the onion and celery to the pot. Cook for 4-5 minutes, stirring often, until softened. Stir in the garlic and cook for 30 seconds.
03 - Sprinkle in the flour and stir for 1 minute. Slowly whisk in the chicken broth, scraping up browned bits from the bottom of the pot.
04 - Add the diced potato, bay leaf, thyme, cream-style corn, salt, and pepper. Bring to a gentle simmer and cook for 15-18 minutes, until the potato is tender.
05 - Stir in the corn kernels and half-and-half. Keep the heat low and simmer gently for 5 minutes. Do not let the soup boil hard.
06 - Season the shrimp with Old Bay. Stir them into the soup and cook for 3-4 minutes, until pink, opaque, and cooked through.
07 - Remove the bay leaf. Stir in parsley, taste for salt and pepper, and ladle into bowls. Top with the reserved bacon and green onions if using.

# Good to know:

01 - Best served the day it is made while the shrimp are tender.
02 - For a thinner soup, add extra broth after the potatoes are tender.
03 - Use frozen corn straight from the freezer.

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