Shrimp, Bacon, and Corn Chowder

Instructions:

1. Cook the Bacon:

   • In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 5-7 minutes.

   • Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave the bacon fat in the pot.

2. Sauté the Aromatics:

   • Add the chopped onion to the bacon fat and cook over medium heat until softened, about 5 minutes.

   • Stir in the minced garlic, smoked paprika, dried thyme, and crushed red pepper flakes. Cook for 1 minute until fragrant.

3. Add Corn & Broth:

   • Stir in the frozen corn and cook for 2-3 minutes.

   • Pour in the chicken broth and bring to a simmer. Cook for 10 minutes to let the flavors meld.

4. Blend (Optional for Creamier Texture):

   • For a thicker chowder, transfer about 1-2 cups of the soup to a blender, blend until smooth, then return it to the pot.

5. Cook the Shrimp:

   • Add the shrimp to the pot and cook for 3-4 minutes, just until they turn pink and opaque.

6. Finish with Cream:

   • Reduce heat to low and stir in the half-and-half. Warm through (do not boil).

   • Season with salt and black pepper to taste.

7. Serve:

   • Ladle the chowder into bowls and top with the reserved crispy bacon.

   • Garnish with fresh thyme sprigs if desired.

Enjoy this creamy, smoky, and flavorful chowder with crusty bread for dipping! 🍤🥓🌽