Shrimp and Corn Chowder with Bacon

Shrimp and Corn Chowder with Bacon

Yield

One pot of chowder

Ingredients

• 6 Slices of Bacon
• 1 cup chicken broth
• 1 cup chopped onion
• ½ cup half-and-half
• ½ cup chopped celery
• ½ teaspoon salt
• 1 teaspoon fresh thyme
• 1 lb. peeled and deveined shrimp, thawed
• 4 cups frozen corn kernels, thawed
• Optional: minced garlic and black pepper, to taste

Step-by-step instructions

1. Cook bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to paper towels and drain excess fat.
2. Crumble 4 slices bacon into the pan. Add onion, celery, thyme and optional garlic; cook about 5 minutes, until vegetables soften.
3. Transfer to a soup pot and add corn and chicken broth. Bring to a gentle boil and cook about 5 minutes.
4. Remove from the heat. Use an immersion blender to puree part of the corn, or cool a portion slightly and blend carefully in small batches with a vented lid according to your blender instructions. Never seal steaming liquid in a blender.
5. Return pureed soup to the pot. Stir in half-and-half, salt and optional pepper. Bring to a gentle simmer, add shrimp and cook about 3–4 minutes, until opaque and 145°F.
6. Ladle into bowls and crumble the remaining bacon over the top.