Shrimp Corn Chowder

Recipe View 10 mins Render the Bacon (10 minutes): In a large, heavy-bottomed skillet over medium-high heat, cook the bacon until crisp and golden brown, turning occasionally. Transfer to a paper towel-lined plate to drain. Reserve the rendered bacon fat in the skillet.

Recipe View 5 mins Sauté the Aromatics (5 minutes): Crumble 4 slices of the cooked bacon and return them to the skillet with the bacon fat. Add the chopped onion, celery, garlic, and thyme. Cook, stirring frequently, until the vegetables are softened and fragrant.

Recipe View 5 mins Build the Base (5 minutes): Transfer the sautéed mixture to a large pot. Add the thawed corn kernels and chicken broth. Bring to a boil, then reduce heat and simmer for 5 minutes to allow the flavors to meld beautifully.

Recipe View 2 mins Purée for Creaminess (2 minutes): Using an immersion blender, carefully purée approximately 2 cups of the soup directly in the pot until smooth. Alternatively, transfer 2 cups of the soup to a regular blender, being cautious with hot liquids, and purée until smooth. Return the puréed soup to the pot.

Recipe View 5 mins Finish the Chowder (5 minutes): Stir in the half-and-half (or heavy cream), salt, and pepper. Bring the chowder back to a gentle simmer. Add the shrimp and cook until they turn pink and opaque, about 3-4 minutes. Be careful not to overcook the shrimp.

Recipe View 0 mins Serve with Flair: Ladle the chowder into bowls. Crumble the remaining 2 slices of bacon over the top of each serving. A sprinkle of fresh thyme or a drizzle of hot pepper sauce adds a final flourish.