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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!
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!
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.
- 16 - 24 fresh prawns (depending on size) shelled, cleaned & deveined
- 4 rashers streaky bacon roughly chopped
- 1 small onion chopped
- 3 tsp olive oil divided
- 1 tbsp butter
- 4 cloves garlic crushed
- 1 tbsp tomato paste
- 3/4 cup dry white wine
- 2 cups chicken stock
- 2 1/2 tsp smoked paprika
- 1 tsp sweet paprika
- 2 tsp fresh thyme leaves
- 1 tsp dried oregano
- 200 g peeled & chopped coliban potato 1 1/4 cm or 1/2 inch dice
- 1 cup milk I use full cream
- 1 1/2 cups frozen corn kernels
- crusty bread to serve optional
In a large heavy based pot/dutch oven heat 1 tsp 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 tsp 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
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*