Shrimp Corn Chowder

This creamy corn chowder made with fresh shrimp and garnished with crispy bacon makes a hearty first course or main dish on a weeknight.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 366 Calories

Ingredients

• 1 cup chopped onion
• 6 slices bacon
• 1 teaspoon minced garlic
• 2 cups chicken broth
• 1 teaspoon fresh thyme
• 4 cups frozen corn kernels, thawed
• 1 pound fresh peeled and deveined shrimp
• 0.5 teaspoon salt
• 0.5 cup chopped celery
• 0.5 teaspoon black pepper
• 0.5 cup half-and-half

Recipe Instructions

Step 1

Ladle soup into bowls. Crumble remaining 2 slices bacon on top.

Step 2

Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to a paper towel-lined plate. Drain and discard excess grease.

Step 3

Crumble 4 slices bacon into the same skillet. Add onion, celery, garlic, and thyme; cook and stir over medium heat until vegetables are soft, about 5 minutes. Transfer mixture to a large pot. Add corn and chicken broth; bring to a boil. Cook soup until flavors combine, about 5 minutes.

Step 4

Pour 2 cups soup into a blender. Cover and hold the lid down; purée until smooth. Return puréed soup to the pot. Stir in half-and-half, salt, and pepper; bring to a boil. Stir in shrimp; cook until shrimp are opaque, 3 to 4 minutes.