Shrimp Corn Chowder

This is a hearty soup that you can serve as a first course or as an entree. You may want to try a little hot pepper sauce (such as Tabasco®) when serving. It kicks it up a notch.

• Preparation Time: 20 mins
• Cooking Time: 33 mins
• Total Time: 53 mins
• Calories: 366 Calories

Ingredients

• ½ teaspoon salt
• 1 cup chopped onion
• 6 slices bacon
• ½ cup chopped celery
• 1 teaspoon minced garlic
• 2 cups chicken broth
• ½ cup half-and-half
• 1 teaspoon fresh thyme
• ½ teaspoon black pepper
• 4 cups frozen corn kernels, thawed
• 1 pound fresh peeled and deveined shrimp

Recipe Instructions

Step 1

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels. Drain excess grease from the skillet.

Step 2

Crumble 4 slices bacon into the skillet. Add onion, celery, garlic, and thyme; cook and stir over medium heat until soft, about 5 minutes.

Step 3

Transfer bacon mixture to a large pot. Add corn and chicken broth. Bring soup to a boil; cook until flavors combine, about 5 minutes.

Step 4

Pour 2 cups of soup into a blender. Cover and hold lid down; puree until smooth.

Step 5

Return pureed soup to the pot. Stir in half-and-half, pepper, and salt. Bring to a boil. Stir in shrimp; cook until shrimp are opaque, 3 to 4 minutes.

Step 6

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