Shrimp Corn Chowder Recipe

Ingredients

• 6 slices bacon
• 1 cup chopped onion
• cup chopped celery
• 1 teaspoon minced garlic
• 1 teaspoon fresh thyme
• 4 cups frozen corn kernels, thawed
• 2 cups chicken broth
• cup half-and-half
• teaspoon salt
• teaspoon black pepper
• 1 pound fresh peeled and deveined shrimp

Directions

1. 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.
2. Crumble 4 slices bacon into the same skillet. Add onion, celery, garlic, and thyme. Cook and stir over medium heat until vegetables soften, about 5 minutes. Transfer the mixture to a large pot.
3. Add corn and chicken broth to the pot and bring to a boil. Let the soup simmer until flavors combine, about 5 minutes.
4. Pour 2 cups of the soup into a blender. Cover and hold the lid down, then pure until smooth. Return the pured soup to the pot.
5. Stir in the half-and-half, salt, and pepper. Bring the soup back to a boil.
6. Add the shrimp and cook until they turn opaque, about 3 to 4 minutes.
7. Ladle the soup into bowls and crumble the remaining 2 slices of bacon on top before serving.

Nutrition Facts (per serving)

• Calories: 366
• Total Fat: 12g (15% Daily Value)
• Saturated Fat: 5g (23% Daily Value)
• Cholesterol: 199mg (66% Daily Value)
• Sodium: 838mg (36% Daily Value)
• Total Carbohydrate: 40g (15% Daily Value)
• Dietary Fiber: 5g (18% Daily Value)
• Total Sugars: 8g
• Protein: 30g (60% Daily Value)
• Vitamin C: 17mg (19% Daily Value)
• Calcium: 93mg (7% Daily Value)
• Iron: 4mg (22% Daily Value)
• Potassium: 727mg (15% Daily Value)