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Privacy Policy and Terms of Use.Ingredients

Ingredients

• 6 slices center-cut bacon, chopped  
• 1 cup chopped onion  
• 1/2 cup chopped 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  

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Preparation

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.

Nutritional Information

Amount per serving