Hearty Shrimp and Corn Chowder

Not exactly a soup, this chowder will still warm your belly!

You will need:

4 slices bacon, stacked and diced
1 each medium onion and red pepper, diced
3 TBSP flour
1 lb red-skinned potatoes, cut in ½ inch chunks (3 cups)
2 cups milk (no more than 2%)
1 can (14 ½ oz.) chicken broth (low sodium)
1 can (14 ½ oz.) whole-kernel corn, drained
1 TBSP fresh (or 1 tsp dried) thyme leaves
¾ tsp salt
½ tsp pepper
1 lb raw medium shrimp, peeled, deveined and cut bite-size
 

Heat a 3- to 4-quart saucepan over medium heat. When you cut the bacon, I like to use kitchen sheers - they make it a lot easier to cut the bacon into pieces without tearing it to shreds.  

Add bacon; cook until crisp. Remove with a slotted spoon, drain well on paper towels and reserve.

Drain off all but 1 TBSP fat. You can pour the fat into a jar and keep it in the fridge to use for other things (like pancakes!).  

Add onion and red pepper and cook, stirring as needed, 5 minutes or until soft. It's important that the veggies are soft but not browned. Once they start to soften, keep an eye on them because the color will turn quickly.

Add flour; stir until blended with fat. Stir in remaining ingredients except shrimp.

Bring to a boil, stirring bottom of saucepan and taking care to get into corners. Reduce heat, partially cover and simmer, stirring occasionally, 10 minutes or until potatoes are tender. It's really important to keep your eye on this step. You want the potatoes to be tender but not mush.

Add the shrimp and simmer 1 to 2 minutes or until cooked through. When shrimp are cooked, they change color - they'll turn opaque instead of clear. 

 Ladle into soup plates, sprinkle with bacon and serve immediately.

Happy eating!