Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 stalks celery, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 medium russet potatoes, peeled and cut into ½-inch cubes
  • 4 cups seafood stock
  • 1 cup heavy cream
  • 1 tsp dried thyme
  • 1 bay leaf
  • salt to taste
  • black pepper to taste
  • 1 lb raw shrimp, peeled and deveined
  • 3 cups sweet corn kernels
  • 1 tbsp fresh lemon juice

Instructions:

  1. Melt the butter over medium heat in a large Dutch oven or stock pot. Add the diced onion, celery, and red bell pepper, sautéing for 5–7 minutes until translucent. Stir in the minced garlic and dried thyme, cooking for an additional 60 seconds.
  2. Stir in the cubed potatoes and pour in the seafood stock. Add the bay leaf. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 12–15 minutes, or until the potatoes are fork-tender.
  3. Optional: Use an immersion blender to pulse the soup 3–4 times to release natural potato starches for a thicker consistency.
  4. Stir in the heavy cream and corn kernels. Bring the soup back to a very low simmer. Add the raw shrimp and cook for 3–5 minutes, just until the shrimp turn a pearly opaque pink and curl into a 'C' shape.
  5. Remove the pot from the heat immediately. Stir in the fresh lemon juice and remove the bay leaf before serving.