Shrimp Corn Chowder

• 6 slices bacon
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1 teaspoon minced garlic
• 1 teaspoon fresh thyme
• 4 cups frozen corn kernels, thawed
• 2 cups chicken broth
• 1/2 cup half-and-half
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 pound fresh peeled and deveined shrimp

1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels. Drain excess grease from the skillet.
2. Crumble 4 slices bacon into the skillet. Add onion, celery, garlic, and thyme; cook and stir over medium heat until soft, about 5 minutes.
3. Transfer bacon mixture to a large pot. Add corn and chicken broth. Bring soup to a boil; cook until flavors combine, about 5 minutes.
4. Pour 2 cups of soup into a blender. Cover and hold lid down; puree until smooth.
5. Return pureed soup to the pot. Stir in half-and-half, pepper, and salt. Bring to a boil. Stir in shrimp; cook until shrimp are opaque, 3 to 4 minutes.
6. Ladle soup into bowls. Crumble remaining 2 slices bacon on top.

bacon, onion, celery, garlic, thyme, frozen corn kernels, chicken broth, black pepper, salt, shrimp

Taken from www.allrecipes.com/recipe/254668/shrimp-corn-chowder/ (may not work)