Bacon-Corn Chowder with Shrimp

Ingredients

• 0.5 cup celery 
• 4 cups ears corn fresh thawed
• 1 teaspoon thyme sprigs fresh chopped
• 1  garlic clove minced
• 0.3 teaspoon pepper black
• 0.3 cup half and half 
• 2 cups beef broth fat-free
• 1 cup onion 
• 0.1 teaspoon salt 
• 0.8 pound shrimp deveined peeled
• 6 slices bacon chopped

Equipment

• frying pan
• paper towels
• blender
• dutch oven

Directions

1. Heat a large Dutch oven over medium-high heat.
2. Add bacon to pan; saute 4 minutes or until the bacon begins to brown.
3. Remove 2 slices bacon.
4. Drain on paper towels.
5. Add onion and next 3 ingredients (through minced garlic) to pan, and saute for 2 minutes.
6. Add corn, and cook 2 minutes, stirring occasionally.
7. Add broth; bring to a boil, and cook for 4 minutes.
8. Place 2 cups of corn mixture in a blender.
9. Remove the center piece of blender lid (to allow steam to escape), and secure lid on blender.
10. 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.