Shrimp & Corn Chowder

after a few days in NYC i'm back home & ready to give {shugart & spice} some TLC! the trip was great & it also had some interesting encounters:

• nene & phaedra, from RHoA, brought their fabulosity on my departing flight
• a run in with padma lakshmi in soho-who doesn't appear to have ever eaten a morsel of food from her food shows but was beautiful!
• a lunch @ delicatessen next to kelly bensimon-who looked toned, tan & fab!
• i was a witness to a cash winner in the cash cab

but what was even more mind boggling, was that when i arrived, the highs were around 80 & when i departed, the high was 55 degrees! and as quick as that temp changed, so did the fashions...i left behind people in puffers, boots, leggings & uggs. people. come. on.

but in fall food fashion...i'm getting on board & making my first soup of the season...a perfect end to summer & kick off to fall.

{shrimp & corn chowder}

ingredients {in order of use}

*serves 4

*adapted from cooking light

• 6 slices turkey bacon, chopped
• 1 cup onion, chopped
• 1/2 cup celery, chopped
• 1 teaspoon thyme, chopped
• 1 garlic clove, minced
• 4 {12 ounce} bags frozen corn kernels, thawed
• 2 cups fat-free chicken broth
• 3/4 pound shrimp, peeled & deveined
• 1/3 cup half-and-half
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt

1. bring a large dutch oven to medium-high heat. toss in bacon & saute for 5 minutes, or until browning. add onion, celery, thyme & garlic to pan & saute for 5 minutes. add corn & cook for 4 minutes, stirring occasionally. add chicken broth & bring to a boil {bump up to high heat}. cook for 5 minutes.

2. place 2 cups of the corn mixture in a blender & puree.

*note-remove center piece on lid to allow steam to escape. place a paper towel over to prevent splatter.

return pureed corn to pan. stir in shrimp, 1/2 & 1/2, salt & pepper. cover until ready to serve; or approx. 5-10 minutes to cook shrimp & marry flavors.

3. serve warm & for added fall measure...with a grilled cheese sandwich!

*contains around 250 calories/serving