Shrimp, Corn and Bacon Chowder

Main Course
Soups & Stews

Recipe courtesy of 1-2-3 Express Meals

Serves 4

  • 6 center-cut bacon slices, 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 chicken broth
  • 3/4 pound peeled and deveined medium shrimp
  • 1/3 cup half & half 
  • salt and pepper salt

Shrimp, Corn and Bacon Chowder

Click image to enlarge



Heat a large Dutch oven over medium-high heat. Add bacon to pan; sauté 4 minutes or until bacon begins to brown. Remove 2 slices. Drain on paper towels.

Add onion and next 3 ingredients (through minced garlic) to bacon in pan, and sauté 2 minutes; add corn, and cook 2 minutes, stirring occasionally. Add broth; bring to a boil, and cook 4 minutes.

Place 2 cups corn mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return puréed 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.


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