Bacon-Corn Chowder with Shrimp

Bacon-Corn Chowder with Shrimp

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 6

    slices center-cut bacon, chopped

  • 1

    cup chopped onion

  • ½

    cup chopped celery

  • 1

    teaspoon chopped fresh thyme

  • 1

    garlic clove, minced

  • 4

    cups fresh or frozen corn kernels, thawed

  • 1.5

    cups fat-free, lower-sodium chicken broth

  • ¾

    pound peeled and deveined medium shrimp

  • ¾

    cup half-and-half

  • ¼

    teaspoon ground black pepper

  • teaspoon salt

Directions

1. Heat a large Dutch oven over medium-high heat. Add bacon to pan; saute 4 minutes or until the bacon begins to brown. Remove bacon. Drain on paper towels. Add onion and next 3 ingredients (through minced garlic) to pan, and saute for 2 minutes. Add corn, and cook 2 minutes, stirring occasionally. Add broth; bring to a boil, and cook for 4 minutes. 2. Place 2 cups of corn mixture in a blender. Remove the center piece of blender lid (to allow steam to escape), and secure lid on blender. Place a clean towel over opening in the blender lid (to avoid splatters). Blend until smooth. Return pureed corn mixture to pan. Stir in shrimp; cook 2 minutes or until shrimp are done. Stir in half-and-half, pepper, and salt. Crumble reserved bacon over soup.


Nutrition

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