Description
This is a hearty soup that you can serve as a first course or as an entree. You may want to try a little hot pepper sauce (such as Tabasco®) when serving. It kicks it up a notch.
Ingredients
- 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
Instructions
- 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.
- Crumble 4 slices bacon into the skillet. Add onion
- celery
- garlic
- and thyme; cook and stir over medium heat until soft
- about 5 minutes.
- Transfer bacon mixture to a large pot. Add corn and chicken broth. Bring soup to a boil; cook until flavors combine
- about 5 minutes.
- Pour 2 cups of soup into a blender. Cover and hold lid down; puree until smooth.
- 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.
- Ladle soup into bowls. Crumble remaining 2 slices bacon on top.
Prep Time: 20 mins
Cook Time: 33 mins
Total Time: 53 mins
Servings: 4