6 slices of bacon, 4 chopped and 2 strips
1 cup onion, chopped
1/2 cup celery, chopped
1 tsp fresh thyme, chopped
1 garlic clove, minced
4 cups corn
1 cup water
2 cups low-sodium chicken broth
3/4 lb. medium shrimp, deveined and peeled
1/3 cup of half and half
1/4 tsp pepper
1/2 tsp salt

Preparation:
Heat a large dutch oven over med/high heat
Add all of the bacon
Cook until brown and remove the two strips
Place on paper towel to drain
Remove some of the grease from the dutch oven but leave some for flavor
Add the onions, celery, thyme and garlic and saute for 4 minutes
Heat a small pot over medium heat and add water and 2 cups of corn
Cook for about 4-5 minutes
While that is cooking add the rest of the two cups of corn to the dutch oven
Cook for about 3 minutes and then add broth
Bring the broth to a boil and cook for another 4 minutes
Take the warmed corn from the pot and puree with a mixer or blender until smooth and then add to the dutch oven
Now add the shrimp and then slowly stir in the half and half
Top with salt and pepper
Cook the soup for about 5 more minutes or until shrimp is cooked (pink color)
Chop up the 2 slices of bacon
Place the soup in bowls and top with bacon