Bacon, Shrimp, and Corn Chowder Traci Kenworth Adapted from: theblondcook.com Ingredients: 10 slices your choice of bacon, I like already cooked but they were out, so I settled for Hickory 2 lb. cooked shrimp, peeled and deveined 2 T. garlic 2 t paprika 1 t. dried thyme Pinch red pepper flakes Can corn, could use more if you like but my son likes less corn 6 c. chicken stock 2 c. half and half Salt & pepper to taste In large soup pan, cook bacon. Leave juices in, remove bacon. Add already cooked shrimp, cook 3 mins. Add garlic, sauté 3 mins. Add spices, cook 2 mins. Toss in corn and chicken stock, bring to boil, reduce to medium-low for fifteen mins. Add shrimp and bacon back in. Serve. Note: the original recipe called for an immersion blender or said to use your blender on pulse before adding shrimp and bacon back in. I didn’t use either. I found the soup pleasant and delicious without this step.