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Sunday, August 7, 2011

Bacon Corn Chowder w/Shrimp

I tried another great recipe this week, it turned out so good.. The color of the soup is a little strange, but it tastes amazing!

I think next time I make it, I'm going to double the batch then have enough to freeze so I have a dinner already made when I'm gone working late on Mondays. If you decide to make it let me know, I would love to hear how it turns out for you! 


  • slices center-cut bacon, chopped
  • 1 cup prechopped onion
  • 1/2 cup prechopped celery
  • 1 teaspoon chopped fresh thyme
  • 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


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.

Recipe can be found at 


Ariel Jared said...

I told my boyfriend about this recipe (he is a HUGE shrimp fan) &he definitely wants me to make this. I will be doing so &I will let you know how it turns out! :)


Mrs Not So Newlywed said...

We don't do seafood, but I'm curious how it would turn out with chicken instead, maybe top with some cheese? Or marinated chicken bites? I may do some experimenting next week. I'll let you know what I figure out.