Since it will be getting cool soon, I thought a soup would be a good recipe to post.
This hearty soup is great on those cold winter days. The shrimp and
corn compliment each other’s sweetness. This soup is also a quick one
to prepare. You can have it ready in 45 minutes. So if you want to add
a special touch to a winter’s night meal, this is the perfect addition to
your menu. You can also substitute crawfish for the shrimp.
4 sliced Bacon diced into 1-inch pieces
1/3 cup Onions diced
3 tablespoons Flour divided
8 ounces Seafood Stock or Clam Juice
1 cup plus 2 tablespoons Water divided
2 medium Red Potatoes peeled and diced
2 Celery Stalks diced
1 Bay Leaf
2 teaspoons Salt
2 teaspoons Creole Seasoning
2 cups whole Milk
1 pound medium Shrimp peeled and deveined
1 cup frozen Corn
In a large Dutch oven, cook bacon until browned. Reserve 1½
tablespoon of the bacon drippings. Set bacon aside. Add onion to the
Dutch oven with the reserved bacon drippings. Cook until soft, about
5 minutes. Sprinkle with 2 tablespoons of flour. Cook for 2 minutes.
Pour stock and water into Dutch oven. Add potatoes, celery, bay leaf,
salt, and Creole Seasoning. Bring to a boil. Reduce heat and cook
until the potatoes are tender. Stir in 3 tablespoons of hot broth into the
milk to temper it. Pour tempered milk into the soup. Make slurry with
the remaining 1-tablespoon of flour and 2 tablespoons of water. Stir
slurry into soup and let simmer for 30 more minutes. After the soup
has simmered, add the shrimp and corn. Cook 5 minutes more or until
the shrimp are pink and cooked through. Remove bay leaf. Stir in the
reserve bacon. Serve immediately.