Ingredients

• 6 slices bacon
• 1 cup chopped onion
• 0.5 cups chopped celery
• 1 teaspoon minced garlic
• 1 teaspoon fresh thyme
• 4 cups frozen corn kernels , thawed
• 2 cups chicken broth
• 0.5 cups half-and-half
• 0.5 teaspoons salt
• 0.5 teaspoons black pepper
• 1 pound fresh peeled and deveined shrimp

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 Ladle soup into bowls. Crumble remaining 2 slices bacon on top.

Nutrition per serving