Shrimp Corn Chowder recipe
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Ingredients
- 6 slices bacon 1 cup chopped onion ½ cup chopped celery 1 teaspoon minced garlic 1 teaspoon fresh thyme 4 cups frozen corn kernels, thawed 2 cups chicken broth ½ cup half-and-half ½ teaspoon black pepper ½ teaspoon salt 1 pound fresh peeled and deveined shrimp
Nutrition Info
- 366 caloriescarbohydrate: 40.3 gcholesterol: 198.9 mgfat: 11.5 gfiber: 4.9 gprotein: 30.1 gsaturatedFat: 4.5 gservingSize: -sodium: 837.7 mgsugar: 7.5 gtransFat: : -unsaturatedFat: : -
Directions Shrimp Corn Chowder
Directions
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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.
Crumble 4 slices bacon into the skillet. Add onion, celery, garlic, and thyme, cook and stir over medium heat until soft, about 5 minutes.
Transfer bacon mixture to a large pot. Add corn and chicken broth. Bring soup to a boil, cook until flavors combine, about 5 minutes.
Pour 2 cups of soup into a blender. Cover and hold lid down, puree until smooth.
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.
Ladle soup into bowls. Crumble remaining 2 slices bacon on top.