Shrimp and Bacon Corn Chowder

6 servings

6 slices bacon

¾ cup celery. chopped

1 ½ cups onion, chopped

1.5 tea Thyme

1 ½ teaspoon garlic, minced

5 cups corn, fresh or thawed frozen

3 cups chicken broth

0.5 lb shrimp, peeled

⅔ cup coconut milk

salt, to taste

pepper, to taste

In a large pot cook the bacon until crispy, take out three slices to set aside for later.
Add in the onion, celery, thyme and garlic. Cook until softened.
Add in corn and cook for 5 minutes.
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.
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.
Chop up saved bacon and serve with chopped bacon as topping.