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Recipe: Creamy Shrimp, Corn and Leek Soup






Recipe: Creamy Shrimp, Corn and Leek Soup

Prep time: 10 minutes

Cook time: 35-45 minutes

Yield: 5 servings

Serving size: 1½ cups


3-4 stalks leeks (white and tender green parts only),

coarsely chopped

1 Tbsp light butter

2 tsp garlic, minced

1 Tbsp flour

5 cups reduced-sodium chicken broth (or vegetable broth)

2 russet potatoes, peeled + roughly cut in to cubes

10 oz bag frozen corn

1 Tbsp Tabasco® (or to taste)

1 Tbsp Old Bay Seasoning®

¾ cup skim milk

½ lb medium shrimp, peeled deveined (if frozen, you need to defrost them)

2 Tbsp lemon juice

salt and pepper to taste

¼ cup parsley for garnish, chopped


    Wash leeks carefully to remove all the grit. You can soak them in a bowl of water for 10 minutes to be sure. Chop them up after you wash them.

    In a large pot, over medium-low heat, melt butter and saute garlic for 2 minutes. Add flour, stirring continuously for about 30 seconds to 1 minute to make a roux.

    Add chicken broth, leeks, potatoes, corn, Tabasco and Old Bay Seasoning and whisk vigorously until incorporated. Let simmer on medium heat for 25-30 minutes, until potatoes have softened.

    Add the milk. Use an immersion blender and blend the soup until smooth. If you don’t have one, carefully transfer the soup to a regular blender.

    Add shrimp and lemon juice to the pot and cook on low for another 6-8 minutes, or until shrimp are pink.

    Stir in salt and pepper to taste.

    Serve immediately and garnish with parsley.

Nutrition Information

Per Serving: (1½ cups)

Calories: 194

Calories from fat: 19

Fat: 3g

Saturated Fat: 0g

Cholesterol: 37mg

Sodium: 1539mg

Carbohydrates: 33g

Fiber: 5g

Sugar 12g

Protein: 15g

Calcium: 6%

Iron: 7%

WWP+: 5