Ingredients
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2 slices thick sliced bacon, diced
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1 cup onion, diced
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1/2 cup celery, diced
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1/2 teaspoon garlic, minced
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2 tablespoons flour
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1/4 cup sherry wine
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2 cups chicken broth
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1 1/2 cups frozen corn kernels
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1 1/2 cups red potatoes, diced
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1 cup whole milk
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1 -2 tablespoon chipotle chile in adobo, minced (or to taste)
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2 teaspoons fresh thyme, minced
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1/2 lb medium shrimp, peeled, deveined and halved lengthwise
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1/2 cup heavy cream
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salt
Instructions
- Saute bacon in a large pot over medium heat until crisp.
- Add onions,celery and garlic and saute 3-4 minutes, being careful not to burn the garlic.
- Stir in flour and cook one minute.
- Deglaze with sherry, stirring to scrape up bits from the bottom of the pot.
- Stir in broth, corn, potatoes, milk, chipotles, and thyme. Bring to a simmer and cook 15 minutes.
- Add shrimp and cream to soup.
- Add salt to taste.
- Simmer 5 minutes to cook shrimp.
- Serve.
- * This is very spicy. Start with 1/2 -1 Tbsp and work your way up according to taste.