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    Home » Everything!

    Thick Potato Bacon Corn Soup with Prawns (Shrimp)

    Published: May 1, 2018 · Modified: May 13, 2019 by Lee-Ann · Leave a Comment

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    This thick Potato Bacon Corn Soup with Prawns is definitely a meal in a bowl. So luscious and creamy, without any cream in sight!Potato bacon corn soup with prawns / shrimp - a thick hearty creamy chowder without cream

    Just thickened with potatoes, milk and a touch of butter.

    If I am going to have "soup" for a main meal - it had better be thick and satisfying. Done.

    I have included paprika to give the soup a lovely smoky flavour, and then upped the taste level again by adding prawns/shrimp. You won't feel hungry after polishing off a bowl of this!

    I serve my Potato Bacon Corn Soup with some crusty bread on the side for dunking/scooping/mopping - you get the idea!

    Enjoy!

    Lee-Ann ♥

    Table of Contents

    • 📖 Recipe
    • Potato Bacon Corn Soup with Prawns (Shrimp)

    📖 Recipe

    Potato bacon corn soup with prawns / shrimp - a thick hearty creamy chowder without cream

    Potato Bacon Corn Soup with Prawns (Shrimp)

    A hearty, creamy soup of bacon and corn, flavoured with smoky paprika and thickened with potatoes, milk and a touch of butter.
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    Total Time: 1 hour
    Serving: 4
    Calories: 390kcal
    Author: Lee-Ann Grace

    Ingredients

    • 16 - 24 fresh prawns (depending on size) shelled, cleaned & deveined
    • 4 rashers streaky bacon roughly chopped
    • 1 small onion chopped
    • 3 teaspoon olive oil divided
    • 1 tbsp butter
    • 4 cloves garlic crushed
    • 1 tablespoon tomato paste
    • ¾ cup dry white wine
    • 2 cups chicken stock
    • 2 ½ teaspoon smoked paprika
    • 1 teaspoon sweet paprika
    • 2 teaspoon fresh thyme leaves
    • 1 teaspoon dried oregano
    • 200 g peeled & chopped coliban potato 1 ¼ cm or ½ inch dice
    • 1 cup milk I use full cream
    • 1 ½ cups frozen corn kernels
    • crusty bread to serve optional

    Instructions

    • In a large heavy based pot/dutch oven heat 1 teaspoon of olive oil and fry bacon for 4-5 mins until the fat starts to render and the bacon starts to crisp, then remove bacon from pot and set aside (leave fat in pot)
    • Add butter to the same pot along with the onion and fry over medium low heat for 3-4 mins or until onion starts to soften, then add tomato paste & garlic and fry for a further minute
    • Add wine, scraping the base of the pot to release the spots of flavour then bring to a simmer. Simmer uncovered for 2-3 mins or until reduced by about half
    • Add stock, milk, chopped potato, fresh thyme, oregano, smoked paprika and sweet paprika then bring to a simmer.
    • Simmer partially covered with a lid (or a baking tray, fry pan etc) over medium low heat for 20 mins or until potato is tender and cooked through when tested
    • Meanwhile, heat remaining 2 teaspoon of olive oil in a non stick pan, and fry prawns/shrimp for 1-2 mins on each side or until just cooked through then immediately remove from heat and set aside
    • When potato is cooked, remove soup from heat, and using a potato masher break up the potatoes into smaller pieces (right in the soup) then using an immersion/stick/handheld blender, blend soup until smooth and creamy (see notes)
    • Put pot (with soup still inside but now blended) back on the stove over medium heat and bring to a slight simmer. When the mixture starts to bubble add frozen corn & reserved bacon, continuing to heat until corn is cooked - usually only 2-3 minutes
    • Add prawns to soup to reheat, then ladle into bowls and serve immediately with crusty bread

    Notes

    The reason I am suggesting to slightly "mash" the potato in the soup before blending it is so that it doesn't splatter as much because the pieces are a bit smaller.
    You really want to serve this soup straight away as it thickens as it cools.
    *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

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