Easy Creamy Potato Corn (Print Version)
# Ingredients:
01 -
1 lb medium shrimp, peeled and deveined
02 -
30 oz canned or frozen corn, drained (2 cans)
03 -
8 oz Yukon Gold potatoes
04 -
1 leek, sliced
05 -
4½ cups unsalted chicken stock
06 -
1 tbsp olive oil
07 -
1 tsp black pepper
08 -
½ tsp garlic salt, or to taste
09 -
1½ tsp kosher salt, divided
10 -
1 tbsp fresh chopped parsley or cilantro, for garnish
11 -
½ tsp chili flakes, for garnish (optional)
12 -
Lime wedges, to serve
# Instructions:
01 -
Thoroughly wash and peel the potatoes, cut into 3/4-inch pieces.
02 -
Place a soup pot over medium heat and add in the corn together with chopped potatoes, leek, and chicken stock. Gently stir to combine. Bring to a boil, then cover and cook for 30 minutes, or until potatoes are super tender.
03 -
Using an immersion blender, blend until smooth and creamy, then season with salt and pepper to your taste.
04 -
Heat a skillet over medium-high heat, add oil and heat until shimmering. Add shrimps and sprinkle with garlic salt, pepper, and chili flakes. Cook until opaque through, about 2-3 minutes.
05 -
Pour the soup into bowls, top with cooked shrimp. Garnish with parsley or cilantro and chili flakes if desired. Serve with lime wedges on the side.