Everyday Meals

Shrimp Corn Chowder


  • 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
  • Directions

  • Step 1

    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.


  • Step 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.

  • Step 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.

  • Step 4

    Pour 2 cups of soup into a blender. Cover and hold lid down; puree until smooth.

  • Step 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.

  • Step 6

    Ladle soup into bowls. Crumble remaining 2 slices bacon on top.

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