Shrimp Corn Chowder

By á-34480

Ingredients

• 4 slices bacon, chopped
• 1 yellow onion, diced
• 3 celery ribs, thinly sliced
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1/8 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 cups fresh corn kernels (you can also use 2 cans of corn, drained and well rinsed)
• 2 cups fat-free, lower-sodium chicken broth
• 1 cup water
• 1 pound shrimp, peeled and de-veined
• 1/4 cup milk, cream, or half-and-half
• bacon bits, for garnish (optional)
• sliced green onions, for garnish (optional)
• Read more at http://diethood.com/shrimp-corn-chowder/#WDFj5sRlrZCd1bri.99

Details

Adapted from diethood.com

Preparation

Step 1

Heat a large Dutch oven or a heavy-bottomed soup pot over medium-high heat.
Add bacon to the pot; saute 4 minutes or until the bacon begins to brown.
Add onion, celery slices, garlic, dried thyme, salt and pepper; cook for 4 minutes, stirring occasionally.
Stir in corn and cook for 2 more minutes, or until heated through.
Add broth and water and bring mixture to a boil; continue to cook for 5 minutes.
Remove 3 cups of the corn mixture and transfer to a blender; blend until completely smooth and creamy.
Return the blended mixture to the soup pot; stir in shrimp and cook for 3 to 4 minutes, or until shrimp is done.
Remove from heat and stir in milk; stir until completely incorporated.
Taste for seasonings and adjust accordingly.
Garnish with bacon bits and green onions.
Serve.

Read more at http://diethood.com/shrimp-corn-chowder/#WDFj5sRlrZCd1bri.99