2 small leeks, white and light green parts only, washed and chopped (about 1.5 cup)
Kosher salt
1 cup dry white wine
3 cups fresh or frozen corn
4 cups low sodium chicken stock or broth
2 teaspoons (or more) Old Bay seasoning
4 tablespoons heavy cream
2 slices bacon
12-14 medium shrimp, peeled and deveined
Instructions
1. Heat a medium-sized, heavy pot over medium
heat and melt the butter. When the butter has
foamed, add the leeks and sprinkle with about
1/4 teaspoon kosher salt. Saute for 3 to 5
minutes, or until softened. Add the white wine
and bring to a simmer. Cook until the wine has
reduced by about half.
2. Add the corn and chicken stock and bring back
to a simmer. Cook, stirring occasionally, 20 to 30
minutes, or until the vegetables are very soft.
Remove from the heat and let cool slightly.
3. Pour about half the soup into a blender or
food processor and puree until smooth. (If soup
is still hot, be careful to hold the lid on
firmly.) Pour the pureed soup back into the pot
and bring just to a simmer. Add the Old Bay and
cream, and stir to combine. Adjust the
seasoning if necessary.
4. To finish the soup, saute the bacon in a
small skillet over medium heat until crisp.
(You can do this while the soup is cooking).
Remove and drain, leaving the bacon fat in the
pan. Chop the bacon and set aside. When you're
ready to serve, saute the shrimp in the hot
bacon fat for 30 seconds to a minute on each
side, or just until opaque and pink. Sprinkle
the bacon over the soup and top each serving
with a couple of shrimp.
Originally Submitted
1/9/2015
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