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Bacon-Corn Chowder with Shrimp
•6 slices center-cut bacon, 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 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
Cook the bacon first before setting it aside, chopping it, and using it as a garnish once the dish is complete. Cook everything but the cream and shrimp in a pot for 8ish minutes, then puree it in a blender before adding it back into the pan and stirring in the shrimp until it’s cooked. Then add the cream and season to taste.
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Art By Xander Balwit
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