Recipe Details
Ingredients
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6slicesbacon
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1cupchopped onion
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½cupchopped celery
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1teaspoonminced garlic
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1teaspoonfresh thyme
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4cupsfrozen corn kernels, thawed
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2cupschicken broth
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½cuphalf-and-half
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½teaspoonsalt
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½teaspoonblack pepper
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1poundfresh peeled and deveined shrimp
Cooking Directions
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Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to a paper towel-lined plate. Drain and discard excess grease.
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Crumble 4 slices bacon into the same skillet. Add onion, celery, garlic, and thyme; cook and stir over medium heat until vegetables are soft, about 5 minutes. Transfer mixture to a large pot. Add corn and chicken broth; bring to a boil. Cook soup until flavors combine, about 5 minutes.
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Pour 2 cups soup into a blender. Cover and hold the lid down; purée until smooth. Return puréed soup to the pot. Stir in half-and-half, salt, and pepper; bring to a boil. Stir in shrimp; cook until shrimp are opaque, 3 to 4 minutes.
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Ladle soup into bowls. Crumble remaining 2 slices bacon on top.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories366 | |
% Daily Value * | |
Total Fat 12g |
15% |
Saturated Fat 5g |
23% |
Cholesterol 199mg |
66% |
Sodium 838mg |
36% |
Total Carbohydrate 40g |
15% |
Dietary Fiber 5g |
18% |
Total Sugars 8g |
|
Protein 30g |
60% |
Vitamin C 17mg |
19% |
Calcium 93mg |
7% |
Iron 4mg |
22% |
Potassium 727mg |
15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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