Shrimp Corn Chowder

Ingredients

• 2 lbs of jumbo shrimp peeled and deveined

• 2 cans of corn

• 4 slices of bacon

• 1 onion, diced

• 2 stalks of celery, diced

• 4 garlic cloves, minced

• 2.3 cups of chicken broth

• 1/4 cup fat-free milk

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Directions

• 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 of bacon. Drain on paper towels. Add onion, celery, and minced garlic to the 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.

• Place 2 cups of corn mixture in a blender. Remove the centerpiece of blender lid (to allow steam to escape), and secure lid on blender. Place a clean towel over the 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 milk, pepper, and salt. Crumble reserved bacon over soup.

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# of Servings: 4-5