Shrimp and Bacon Corn Chowder

Recipe altered from my recipes 

Time:30-45 minutes

Serves:6

Ingredients:

6 bacon slices

1 1/2 cups onion, chopped

3/4 cup celery, chopped 

1 1/2 teaspoon thyme

1 1/2 cloves garlic or 1 1/2 teaspoons, minced

5-6 cups corn fresh or frozen, thawed

3 cups chicken broth

1/2-1 pound shrimp, peeled.

2/3 cup coconut milk

Salt and pepper

Directions:

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 and sourdough bread as an optional side.