- 2 tablespoons butter
- 1 small onion, finely diced
- 2 stalks celery, finely diced
- 3 cloves garlic, minced
- 5 cups chicken broth
- 1 (14 oz.) can creamed corn
- 2 cups frozen corn kernels
- 1 potato, diced into ½" cubes
- ¼ teaspoon dried thyme
- 1 cup heavy cream
- Kosher salt and freshly ground pepper, to taste
- 8 oz. large shrimp, peeled & deveined
- 2 tablespoons chili crisp
Add the butter to a large heavy soup pot set over medium heat. Stir the butter until it has melted. Add the onion and celery; cook, stirring occasionally, until the vegetables just begin to become tender, about 5 minutes. Add the garlic and sauté until fragrant, about 30 seconds.
Add the chicken broth along with the creamed corn, corn kernels, potato, and thyme to the soup pot; bring to a boil, then reduce the heat to a gentle simmer. Cook until the potatoes are tender but not mushy, stirring occasionally, about 10-12 minutes.
Add the heavy cream. Taste and adjust the seasonings, if necessary.
Combine the shrimp and the chili crisp and sauté in a skillet over medium-high heat until pink and fully cooked.
Ladle the soup into bowls and garnish with the sautéed shrimp.
- Yields: 6-8 servings
- Preparation Time: 30 minutes