Bacon, Shrimp and Corn Chowder

• Gluten free

• Meat

  • 5 slices Hickory smoked wright brand bacon

• Seafood

  • 1 lb Shrimp, medium

• Produce

  • 2 1/2 cups Corn, frozen kernels
  • 1 tbsp Garlic, fresh
  • 1/2 tsp Thyme, dried
  • 1 Thyme, Fresh sprigs
  • 2 cups Yellow onion

• Canned Goods

  • 3 cups Chicken stock

• Baking & Spices

  • 1 tsp Paprika
  • 1 Pinch Red pepper
  • 1 Salt and pepper

• Dairy

  • 1 cup Half and half

Found on theblondcook.com

Description

Ingredients

• 5 slices Hickory Smoked Wright Brand Bacon, cut into small pieces
• 1 pound medium shrimp, peeled and deveined
• 2 cups chopped yellow onion
• 1 tablespoon fresh minced garlic
• 1 teaspoon paprika
• ½ teaspoon dried thyme
• Pinch crushed red pepper
• 2-1/2 cups frozen corn kernels
• 3 cups chicken stock
• 1 cup half and half
• Salt and pepper, to taste
• Fresh thyme sprigs for garnish, if desired

Directions

• In a large pot or Dutch oven over medium heat, fry the bacon pieces until crispy. Transfer to a plate lined with paper towels. Drain off fat from pot, leaving 1 tablespoon.
• Add shrimp to the pot and cook until pink (about 3-4 minutes), stirring frequently. Remove shrimp with a slotted spoon and add to the plate with the bacon. Leave juices in pot.
• Add onions and garlc. Sauté for about 3 minutes, or until onions are soft and translucent.
• Add paprika, crushed red pepper, thyme, salt and pepper. Cook, stirring frequently for 2 minutes.
• Add corn, chicken stock and half and half. Stir to combine. Bring to a boil. Reduce heat to medium-low and simmer for 15 minutes.
• Using an immersion blender, blend about half of the soup until creamy. If you dont have an immersion blender, blend 2 cups of soup in a blender and pulse until creamy (exercise caution while blending hot liquids - blend small amounts at a time and hold down the top of blender pitcher while blending because there is a risk of the top blowing off and hot liquids to blow out!) and return to pot and stir well.
• Serve with shrimp and sprinkle with bacon pieces.
• Garnish with fresh thyme sprigs, if desired.