Ingredients:
1 lb shrimp, peeled and deveined
2 cups corn kernels (fresh or frozen)
1/2 cup bacon, cooked and crumbled
1 small onion, diced
2 cloves garlic, minced
2 tbsp butter
2 tbsp all-purpose flour
4 cups chicken or seafood broth
1 cup heavy cream
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional)
Salt and pepper to taste
Fresh parsley for garnish
Green onions for garnish
Directions:
In a large pot, melt the butter over medium heat. Add the diced onion and garlic, sautéing for 3-4 minutes until softened.
Stir in the flour and cook for 1-2 minutes to create a roux. Gradually whisk in the broth and bring the mixture to a simmer.
Add the corn, smoked paprika, cayenne pepper (if using), salt, and pepper. Simmer for 10-15 minutes until the flavors meld together.
Stir in the heavy cream and cooked bacon. Bring the soup back to a simmer.
Add the shrimp and cook for 3-4 minutes, or until the shrimp turn pink and are cooked through.
Garnish with fresh parsley and green onions before serving.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4-6
Calories: 380 kcal per serving
