Shrimp and Bacon Corn Chowder

 LUNCH/REGULAR/GFCF

Shrimp and Bacon Corn Chowder

Ingredients

• 6 slices bacon
• 3/4 cup celery, chopped
• 1 1/2 cups onion, chopped
• 1 1/2 tea. Thyme
• 1 1/2 tea. garlic, minced
• 5 cups corn, fresh or thawed frozen
• 3 cups chicken broth
• 1/2 lb. shrimp, peeled
• 2/3 cup coconut milk
• salt, to taste
• pepper, to taste

Cooking Instructions

1. In a large pot cook the bacon until crispy, take out three slices to set aside for later. 
2. Add in the onion, celery, thyme and garlic. Cook until softened. 
3. Add in corn and cook for 5 minutes. 
4. Add in broth and bring to a boil, cook for an additional 5 minutes. Take out 2 cups of the mixture and blend in a blender until smooth. 
5. Add blended mixture back into soup and add in shrimp. Simmer until shrimp is cooked, add in coconut milk and pepper and salt to taste. 
6. Chop up saved bacon and serve with chopped bacon as topping.