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Bacon-Corn Chowder with Shrimp

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Bacon-Corn Chowder with Shrimp


6 bacon slices, chopped
1 cup chopped onion
½ cup chopped celery
1 teaspoon chopped fresh thyme
1 clove garlic, minced
4 cups fresh or frozen corn kernels, defrosted
2 cups low-sodium, fat-free chicken stock
¾ pound medium-sized shrimps, peeled and pitted
⅓ cup in half
¼ teaspoon ground black pepper
⅛ a teaspoon of salt

To make

Serve this hearty chowder either as a light first course for six, or as a hearty main course for four.
Preheat a large roasting pan over medium-high heat. Add the bacon to the skillet; cook for 4 minutes or until the bacon starts to brown. Remove 2 slices of bacon. Dry on paper towels. Add the onion and the next 3 ingredients (along with the minced garlic) to the skillet and saute for 2 minutes. Add the corn and cook for 2 minutes, stirring occasionally. Add the broth, bring to a boil and cook for 4 minutes.Put 2 cups of the corn mixture in a blender. Remove the center part of the blender lid (to release steam) and secure the lid to the blender. Cover the hole in the blender lid with a clean towel (to avoid splashing). Whisk until smooth. Return the mashed corn mixture to the pan. Add the prawns; cook for 2 minutes or until the prawns are tender. Stir in half, season with salt and pepper. Crumble the remaining bacon on top of the soup.
  Views: 23
  Published: 11/20/2023 7:54 PM

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