6 slices center-cut bacon, chopped 1 cup prechopped onion ½ cup prechopped celery 1 teaspoon chopped fresh thyme 1 garlic clove, minced 4 cups fresh or frozen corn kernels, thawed
2 cups fat-free, lower-sodium chicken broth ¾ pound peeled and deveined medium shrimp ⅓ cup half-and-half ¼ teaspoon ground black pepper ⅛ teaspoon salt
In a large Dutch oven, the sizzle of bacon fills the air as it crisps to perfection, releasing its savory aroma.
With onions, garlic, and spices joining the mix, the kitchen becomes a symphony of flavors, melding together in harmony.
Fresh corn kernels tumble into the bubbling pot, infusing the broth with their natural sweetness and vibrant color.
As the broth simmers, anticipation mounts, each minute intensifying the desire for the hearty, soul-warming soup to come.
Carefully ladling a portion of the corn mixture into the blender, the smooth whir of the machine signals the transformation into a creamy puree.
With a gentle stir, plump shrimp join the medley, their tender flesh soaking up the rich essence of the simmering soup.