Bacon-Corn Chowder with Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve this hearty chowder as either a light first course for six, or a filling main course for four. Ingredients:
6 slices center-cut bacon, chopped |
1 cup prechopped onion |
1/2 cup prechopped celery |
1 teaspoon chopped fresh thyme |
1 garlic clove, minced |
4 cups fresh or frozen corn kernels, thawed |
2 cups fat-free, lower-sodium chicken broth |
3/4 pound peeled and deveined medium shrimp |
1/3 cup half-and-half |
1/4 teaspoon ground black pepper |
1/8 teaspoon salt |
Directions:
1. Heat a large Dutch oven over medium-high heat. Add bacon to pan; saute 4 minutes or until the bacon begins to brown. Remove 2 slices bacon. 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 minutes, stirring occasionally. Add broth; bring to a boil, and cook for 4 minutes.
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 the 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.
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