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Bacon-Corn Chowder with Shrimp

Ingredients

•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

Directions

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.