Bacon-Corn Chowder with Shrimp from Cooking Light

Community Recipe from

Ingredients

  • 6 slice(s) center-cut bacon chopped
  • 1 cup(s) chopped onion
  • 1/2 cup(s) chopped celery
  • 1 teaspoon(s) chopped fresh thyme
  • 1 clove(s) garlic minced
  • 4 cup(s) fresh or frozen corn kernels (thawed)
  • 2 cup(s) fat-free, lower-sodium chicken broth
  • 3/4 pound(s) medium shrimp peeled and deveined
  • 1/3 cup(s) half-and-half
  • 1/4 teaspoon(s) freshly ground black pepper
  • 1/8 teaspoon(s) kosher salt

Preparation

  1. 1. Heat a large Dutch oven over medium-high heat. Add bacon to pan; saute 4 minutes or until bacon begins to brown. Drain on paper towels. Add onion and next 3 ingredients (through minced garlic) to pan, and saute for 2 minutes. Add corn, and cook 2 more minutes, stirring occasionally. Add broth; bring to a boil, and cook for 4 minutes.
  2. 2.Place 2 cups of corn mixture in a blender. Remove the center piece of blender lid (to allow steam to escape), and secure lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed corn mixture to pan. Stir in shrimp; cook 2 minutes or until shrimp are done. Stir in half-and-half, pepper, and salt. Crumble reserved bacon over soup.
September 2013

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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