Bacon-Corn Chowder with Shrimp

Another delicious soup added to our repertoire! :)

Yield: 4 servings (serving size: about 1 2/3 cups)

Total: 20 Minutes 

Ingredients:

• 6 slices center-cut bacon, chopped 
• 1 cup prechopped onion
• 1/2 cup prechopped 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

Preparation:

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

Nutritional Information:

• Calories: 294
• Fat: 7g
• Saturated fat: 2.7g
• Monounsaturated fat: 1.3g
• Polyunsaturated fat: 1.2g
• Protein: 26.8g
• Carbohydrate: 34.8g
• Fiber: 4.3g
• Cholesterol: 144mg
• Iron: 3.1mg
• Sodium: 547mg
• Calcium: 94mg