1. Heat a larch Dutch oven over medium-high heat. Add bacon to pan; saute 4 minutes or until the bacon begins to brown. Remove 2 slices of bacon and drain on paper towels. Add onion and next 3 ingredients (through minced garlic) to pan, and saute for 2 minutes. Add corn, and cook 2 minutes, stirring occasionally. Add broth; bring to a boil, and cook for 4 minutes.
2. Place 2 cups of corn micture in a blender. Remove the center piece of blender lid (to allow steam to escape), and secure lide on blender. Place a clean towel over opening in the blender lid ( to avoid splatters). Blend until smooth. Return pureed corn mixture to pan. Stir in Shrimp cook 2 minutes or until shrimp are done. Stir in half-and-half, pepper, and salt. Crumble reserved bacon over soup.
294 calories, 7g fat, 26.8g protein, 34.8g carb, 4.3g fiber, 3.1mg Iron, 547mg sodium, 144mg cholestorol
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|Serving Size: 1 Serving (550g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 228 (47%)|
|Amt Per Serving||% DV|
|Total Fat 25.3g||34 %|
|Saturated Fat 12.5g||63 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 189.8mg||58 %|
|Sodium 742.2mg||26 %|
|Potassium 856.8mg||23 %|
|Total Carbohydrate 41g||12 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 36g|
|Protein 28.9g||41 %|
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Calories per serving: 485
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