This gluten free creamy potato soup with sauteed garlic shrimp and bacon crumbles is the ultimate comfort food for the cold winter months. [post contains affiliate links, which means we make a small commission, at NO additional cost to you, if a purchase is made. thanks for supporting north country nest!]
I usually begin my recipes by perusing the fridge/freezer/cupboards to see what I have in stock. Then, I head to my trusty Pinterest account and start typing in ‘whatever ingredient’ recipes and see what pops up.
After opening the freezer and seeing a bag of frozen shrimp, I didn’t have much hope for finding anything in the soup department. But, much to my surprise, I stumbled upon this bacon, shrimp and corn chowder recipe which spurred a little inspiration to whip up something myself.
Usually my experiments head south real quick but much to my surprise (and Brett’s!) this one turned out really good. The shrimp is an unexpected surprise, the bacon is of course the best part and the potatoes add a little extra comfort and cozy.
Gluten Free Potato Soup with Shrimp and Bacon
Gluten free creamy potato soup with sauteed garlic shrimp and bacon crumbles.
- 3 tbsp butter
- 2 tbsp minced garlic
- 1 small onion, chopped
- 12 oz. frozen, cooked shrimp
- 6 strips bacon, cooked and chopped
- 1 cup pepper jack cheese. freshly shredded
- 1 cup milk
- 4 tbsp gluten free flour
- 4 cups chicken broth
- 6 small potatoes, chopped
- 1 tbsp parsley
In a large pan, saute the butter, minced garlic and chopped onion until brown
Add the bag of frozen shrimp to the saute mix
While the saute mixture is cooking, bring the chicken broth to a boil and add the chopped potatoes and parsley - let boil until potatoes are tender (about 10-15 minutes)
Once the frozen shrimp is thawed, add the shredded cheese, milk, flour and bacon and bring to simmer to thicken
When the shrimp mixture has thickened, add it to the chicken broth and potatoes
Simmer for 15-20 minutes
Add salt and pepper to taste and enjoy!
Cheers to even more unexpected surprises!
All our best,