This shrimp and corn chowder is hearty enough to serve as a first course or as an entrée. You may want to try a little hot pepper sauce (such as Tabasco) when serving. It kicks it up a notch.
Ingredients
- slices bacon: 6 piece
- onion: 1 cup (chopped)
- celery: 0.5 cup (chopped)
- garlic: 1 tsp (minced)
- thyme: 1 tsp (fresh)
- frozen corn kernels: 4 cups (thawed)
- chicken broth: 2 cups
- half-and-half: 0.5 cup
- salt: 0.5 tsp
- black pepper: 0.5 tsp
- peeled and deveined shrimp: 1 pound (fresh)
Metric Conversion
Stages of cooking
-
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.
-
Crumble 4 slices bacon into the same skillet. Add onion, celery, garlic, and thyme; cook and stir over medium heat until vegetables are soft, about 5 minutes. Transfer mixture to a large pot. Add corn and chicken broth; bring to a boil. Cook soup until flavors combine, about 5 minutes.
-
Pour 2 cups soup into a blender. Cover and hold the lid down; purée until smooth. Return puréed soup to the pot. Stir in half-and-half, salt, and pepper; 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.
