Shimp and Corn Chowder


6 Slices of Bacon

1 cups 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



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.