Shrimp Bacon and Corn Chowder

• Gluten free

• Meat

  • 8 slices Bacon, thick cut

• Seafood

  • 1 12 oz. pkg Shrimp, frozen

• Produce

  • 2 Celery, ribs of
  • 2 cloves Garlic
  • 1/4 tsp Garlic powder
  • 1/4 tsp Onion powder
  • 1 Parsley
  • 1 (16 oz. bag Sweet corn, frozen
  • 1 Yellow onion, medium

• Canned Goods

  • 2 cup Chicken broth

• Baking & Spices

  • 1/4 tsp Pepper, freshly ground
  • 1/4 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1 cup Half & half

Found on delightfulemade.com

Description

Ingredients

• 1 (12 oz. pkg) frozen shrimp (uncooked, peeled, deveined), thawed
• 3 Tbsp. olive oil, divided
• 2 ribs of celery, chopped
• 1 medium yellow onion, chopped
• 1 (16 oz.) bag, frozen sweet corn, thawed
• 2 cloves garlic, minced
• 8 slices, thick cut bacon, cooked crisply, and chopped into pieces
• 2 c. chicken broth
• 1 c. half & half
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• Chopped parsley (optional as garnish)

Directions

• In a medium stock pot or dutch oven, heat 2 Tbsp. olive oil on medium high heat. Thoroughly rinse the thawed shrimp, and add to the pot. Saute the shrimp for 1-2 minutes, removing from heat as soon as the shrimp begins to turn light pink. Set cooked shrimp aside.
• Add the additional Tbsp of oil to the hot pot, keeping the heat at medium high. Add the chopped celery, onion and garlic. Saute for 8-10 minutes or until the onions begin to turn translucent. Add the thawed corn and saute for 3 more minutes. Add the chicken broth, half and half, garlic powder, onion powder, salt and pepper. Add the bacon, reserving a couple slices for topping the soup. Bring to a simmer.
• In a blender, add about half of the soup mixture and puree to a creamy consistency. Add the puree back to the rest of the soup ingredients. Add the cooked shrimp to the rest of the soup, and simmer for 5 more minutes. Serve hot and top with remaining bacon pieces. Garnish with parsley if desired.