What You Will Need:
1 Pound of Shrimp, peeled and chopped
1 Pound of Andouille Sausage, chopped
2 Large Carrots, peeled and diced
3 Stalks of Celery, diced
1 Onion, diced
2 Sweet Potatoes, peeled, and diced
1 Lemon, juiced
1 Ear of Corn, boiled then remove kernels (You can use canned if you prefer, just check the ingredients.)
1 1/2 C Heavy Cream
8 C Chicken Stock (Home made if you can)
6 Strips of Bacon
1 Tbsp Dried Thyme
4 cloves Garlic, minced
1/2 C Fresh Cilantro, chopped
Salt and Pepper to taste
Set up your Mis en Place
In a pot on the stove, cook the bacon until its crispy. Don’t worry about keeping the bacon straight you can use a wooden spoon to stir it around. You will be crumbling the bacon later.
After the bacon is cooked, remove the bacon and set aside. Leave the bacon fat in the pot and add the carrots, celery, onion, and garlic. Cook until the onion becomes translucent.
Add the chicken stock, heavy cream, thyme, sweet potato, corn, sausage, and lemon juice. Bring to a boil, then lower to a simmer.
Simmer for 20 minutes or until the sweet potato is tender. Add the uncooked shrimp and cook for an additional 3 minutes.
Remove from heat and add salt and pepper to taste.
Garnish with crumbled bacon and fresh cilantro.
Makes 10 servings:
389.1 cal, 16.6 G fat, 25.7 G carb, 15.7 G pro, 9 G sugar
Extras: This soup is so delicious and warms your tummy right up! You can add Cheddar cheese if you like to it or some home-made buttery croutons! Enjoy