This recipe is full of meaty shrimp and has lots of "stuff" goin' on. Paired with a French baguette for "soppin' up" every delicious spoonful and you'll have yourself a filling and satisfying meal.
Ingredients for 8 Portions:
3/4
lbs.
Bacon, Raw
2
Tbsp.
Butter, Salted
2
cups
Sweet Onions
1
cup
Celery
1/2
cup
Red Bell Pepper
3/4
cup
All Purpose Flour
4
cups
Chicken Stock / Broth
4
cups
Seafood Stock / Broth
2
Tbsp.
Tomato Paste
1
Tbsp.
Parsley Flakes
3/2
lbs.
Red Skin Potatoes
2
cups
Sweet Corn Kernels
1
cup
Half and Half or Cream
24
e.a
Shrimp, Medium
3/2
tsp.
Kosher Salt
1/2
tsp.
Cayenne Pepper
Preparation
In a large non-stick stock pot, over medium heat, render the bacon for 10 minutes.
Add 2 Tbsp. butter and melt in.
Stir in the onions, celery and bell peppers.
Saute/sweat for 10 minutes or until the vegetables are soft and tender.
Stir in the flour and cook for 5 to 10 minutes stirring occasionally.
Stir in the stocks, the tomato paste and the dry parsley flakes and bring up to a simmer. Add in the potatoes and corn then continue to simmer slowly for 15 minutes or until the potatoes are nearly tender.
Stir in the half and half (cream) and the shrimp. Simmer the soup for 5 to 10 minutes.
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