Shrimp Bacon & Corn Chowder

SERVE WITH BREAD OR CRACKERS.

Bacon, 4 slices diced
Onion and Red Bell Pepper, diced, 1 each
Flour, 3 tbs
Red Skin Potatoes, 1 pound, cut in chunks
Milk, 2 cups
Chicken Broth, 14 oz can
Whole Kernel Corn, 14 oz can, drained
Thyme Leaves, 1 tbs
Salt, 3/4 tsp
Pepper, 1/2 tsp
Shrimp, 1 pound, peeled and deveined and cut bite size

  1. Heat a pan. Add bacon, cook until crisp. Drain on paper towels. Drain off all but 1 tbs fat. Add onion and red bell pepper and cook until soft.
  2. Add flour, stir until blended with fat. Stir in remaining ingredients except shrimp. Bring to a boil, reduce heat, partially cover and simmer until potatoes are tender.
  3. Add the shrimp and simmer until cooked through. Ladle into soup plates. Sprinkle with bacon and serve immediately.

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