Ingredients:

  • 2 tablespoons (30 ml) unsalted butter
  • 1 medium yellow onion, diced (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons / 6g)
  • 4 cups (950 ml) chicken broth (low sodium preferred)
  • 2 cups (470 ml) milk (whole or 2% preferred)
  • 1 pound (450g) peeled and deveined shrimp, medium size
  • 2 cups (300g) frozen sweet corn kernels (or fresh corn kernels cut from 2 cobs)
  • 1/2 cup (60g) all-purpose flour
  • 1/4 cup (60 ml) heavy cream
  • 1 teaspoon (5 ml) salt, or to taste
  • 1/2 teaspoon (2.5 ml) black pepper, or to taste
  • 1/4 teaspoon (1 ml) dried thyme (optional)
  • Fresh parsley, chopped (for garnish)
  • Crispy bacon bits (for garnish)

Instructions:

  1. Melt butter in a large pot over medium heat. Add onion and cook until softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more.
  2. Sprinkle flour over the onion mixture and cook, stirring constantly, for 1-2 minutes. This creates a roux which thickens the soup.
  3. Gradually whisk in chicken broth and milk, ensuring no lumps form. Bring to a simmer.
  4. Reduce heat to low and simmer for 10 minutes, allowing the soup to thicken slightly.
  5. Stir in corn and simmer for 5 minutes.
  6. Add shrimp and cook until pink and opaque, about 3-5 minutes, depending on the size of the shrimp. Do not overcook!
  7. Stir in heavy cream, salt, pepper, and thyme (if using). Heat through gently but do not boil.
  8. Ladle into bowls and garnish with fresh parsley and crispy bacon bits (if desired).