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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 deveined
- 1/4 cup milk , cream, or half-and-half
- bacon bits , for garnish (optional)
- sliced green onions , for garnish (optional)
Details
Servings 4
Preparation time 10mins
Cooking time 30mins
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.
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