Shrimp Corn Chowder

Name: Shrimp Corn Chowder
Total time: 50
Yield: 4
Ingredients: 6 slices bacon; 1 cup chopped onion; 0.5 cup chopped celery; 1 teaspoon minced garlic; 1 teaspoon fresh thyme; 4 cups frozen corn kernels, thawed; 2 cups chicken broth; 0.5 cup half-and-half; 0.5 teaspoon salt; 0.5 teaspoon black pepper; 1 pound fresh peeled and deveined shrimp

Recipe by john zelahy from allrecipes.com

Dinner 50 Mins.

Ingredients

4 servings

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6 slices bacon
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1 cup chopped onion
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0.5 cup chopped celery
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1 teaspoon minced garlic
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1 teaspoon fresh thyme
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4 cups frozen corn kernels, thawed

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2 cups chicken broth
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0.5 cup half-and-half
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0.5 teaspoon salt
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0.5 teaspoon black pepper
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1 pound fresh peeled and deveined shrimp

Instructions

Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to a paper towel-lined plate. Drain and discard excess grease.
Crumble 4 slices bacon into the same skillet. Add onion, celery, garlic, and thyme; cook and stir over medium heat until vegetables are soft, about 5 minutes. Transfer mixture to a large pot. Add corn and chicken broth; bring to a boil. Cook soup until flavors combine, about 5 minutes.
Pour 2 cups soup into a blender. Cover and hold the lid down; purée until smooth. Return puréed soup to the pot. Stir in half-and-half, salt, and pepper; bring to a boil. Stir in shrimp; cook until shrimp are opaque, 3 to 4 minutes.
Ladle soup into bowls. Crumble remaining 2 slices bacon on top.