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One-Pot Creamy Shrimp and Corn Soup

Serves: 6 to 8
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4 strips bacon
8 tablespoons (1 stick) unsalted butter
1 cup chopped onion
2 celery stalks, chopped
3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken broth
4 cups fresh or frozen corn
1 medium Russet potato, diced
1 teaspoon Creole seasoning
1 pound peeled and deveined shrimp
1 cup half and half
Salt and freshly ground black pepper
1/2 cup chopped green onions, for serving


In a heavy-bottomed Dutch oven over low heat, cook the bacon until the fat is rendered and the bacon is crisp, 10 to 15 minutes. Transfer bacon to a paper towel-lined plate. Crumble bacon when cool.

Add the butter to the bacon grease in the pot. Increase heat to medium-low, and once butter has melted, add onion, celery and garlic and cook, stirring frequently, until softened, 3 to 5 minutes.

Add the flour to pot, and cook, stirring constantly so the mixture doesn't burn, for 3 minutes.

Stir in the chicken broth, corn, potato and 1/2 teaspoon of the Creole seasoning. Increase the heat to medium-high, bring to a boil, then reduce the heat to low and simmer until the potatoes are tender, about 15 minutes. Stir in the half and half.

Sprinkle the shrimp with the remaining 1/2 teaspoon Creole seasoning and toss to coat. Add the shrimp to pot, and simmer just until the shrimp turn pink, 5 to 10 minutes.

Season to taste with salt and pepper, and serve the soup garnished with the crumbled bacon and chopped green onions.

Photo and recipe: Julie Koppman

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