Ingredients:
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6 Slices of Bacon |
1 cups chicken broth |
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1 cup chopped onion |
½ cup half-and-half |
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½ cup chopped celery |
½ teaspoon salt |
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1 teaspoon fresh thyme |
1 lb. peeled and deveined shrimp, thawed |
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4 cups frozen corn kernels, thawed |
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Directions:
1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Take bacon out of pan and drain on paper towel. Drain excess grease.
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 slices of bacon on top.