Shrimp Corn Chowder

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


  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.
  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.
  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.
  4. Pour 2 cups of soup into a blender. Cover and hold lid down; puree until smooth.
  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.
  6. Ladle soup into bowls. Crumble remaining 2 slices bacon on top.

05/04/2018
Shrimp Corn Chowder, recipe PT15M PT1H 5 455 calories

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