Shrimp and Corn Chowder with Bacon

Ingredients

• 6 slices Center-cut Bacon
• 1 cup Chopped Onion
• 2 whole Celery Stalks, Chopped
• 1 whole Jalapeno, Chopped
• 3 sprigs Thyme, Chopped
• 1 clove Garlic, Minced
• 3 cups Fresh Corn Kernels
• 2 cups Chicken Stock
• ¾ pounds Shrimp, Peeled And Deveined
• ⅓ cups Reduced-fat Milk
• 1 teaspoon Coarse Salt
• 1 teaspoon Freshly Ground Pepper

Preparation Instructions

Heat a large pot over medium-high. Add the bacon and render for a few minutes, until it’s crisp. Remove bacon from the pot and allow it to drain on some paper towels. Once cooled, crumble the bacon.

Add the onion, celery, jalapeno, thyme, and garlic to the pan with the bacon drippings. Saute 2 minutes. Add the corn and cook 2 more minutes, stirring occasionally. Add the broth/stock, bring to a boil and cook about 4 minutes.

Ladle out two cups of the corn mixture and place it in a blender. Blend until smooth. Return the pureed corn to the pot. Add the shrimp and cook about 2 minutes, or until shrimp is pink and almost done. Pour in the milk and season with salt and pepper. Taste it and cook for another minute just until the milk is heated through.

Serve topped with crumbled bacon. Dear goodness it’s good!