Creole Soup

 

For 6 servings

• 15ml olive oil
• 100 gr (4 slices) bacon, minced (lardons)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 liter chicken broth
• 1 carrot, peeled and grated
• 1 potato, peeled and cut into 1cm cubes
• 1 bay leaf
• 2 sprigs of fresh thyme
• 1 ml cayenne pepper
• 1 can (199 mL) corn kernels
• 1 can (284 mL) creamed corn
• 60ml 35% cream
• Salt and pepper
• 125 ml northern shrimp
• 2 green onions, minced

1. In a large saucepan, heat the oil and brown the bacon for 2 to 3 minutes; add the onion and garlic, then continue cooking for 3 minutes.
2. Pour the broth and add the carrot, potato, bay leaf, thyme and cayenne pepper; cover and simmer over low heat for 30 minutes.
3. Incorporate corn kernels, cream corn and cream, season; simmer 5 minutes, then add shrimp and green onions.
4. Serve.

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