Categories: soups
Ingredients
- 1/2 stick butter
- 1 small onion, diced
- 2 medium carrots, diced about the same size as the onion
- 1 can whole kernel corn
- 2 tablespoons all-purpose flour
- 8 medium russet potatoes, peeled and cubed
- 4 cups milk, whole, reduced fat (2 percent) or low fat (1 percent)
- 2 chicken bouillon cubes, dissolved in 1/2 cup hot milk
- 1 cup half-and-half
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups salted water
- 1 pound medium shrimp
- Crumbled bacon bits, for garnish
- Grated sharp Cheddar, for garnish
- Dill sprigs, optional garnish
Directions
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In a 4-quart saucepan, melt the butter and saute the onion, corn and carrots until all are slightly tender, about 5 minutes.
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Whisk in the flour and cook for 1 minute. Add the potatoes, milk, and dissolved bouillon cubes.
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Cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush.
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Add the half-and-half, salt, and pepper.
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In a small saucepan, bring 2 cups lightly salted water to a boil. Add the shrimp all at once and stir well.
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Watch the shrimp closely; as soon as they all turn pink, about 2 to 3 minutes, turn off the heat and drain. The shrimp should be slightly undercooked.
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When they are cool, peel them, and chop roughly into big chunks.
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Add the shrimp to the soup and stir well. Serve soup sprinkled with bacon bits and grated cheese.
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Garnish with dill sprigs, if desired.