Chipotle Shrimp And Corn Chowder

• 2 slices thick sliced bacon, diced
• 1 cup onion, diced
• 1/2 cup celery, diced
• 1/2 teaspoon garlic, minced
• 2 tablespoons flour
• 1/4 cup sherry wine
• 2 cups chicken broth
• 1 1/2 cups frozen corn kernels
• 1 1/2 cups red potatoes, diced
• 1 cup whole milk
• 1 -2 tablespoon chipotle chile in adobo, minced (or to taste)
• 2 teaspoons fresh thyme, minced
• 1/2 lb medium shrimp, peeled, deveined and halved lengthwise
• 1/2 cup heavy cream
• salt

1. Saute bacon in a large pot over medium heat until crisp.
2. Add onions,celery and garlic and saute 3-4 minutes, being careful not to burn the garlic.
3. Stir in flour and cook one minute.
4. Deglaze with sherry, stirring to scrape up bits from the bottom of the pot.
5. Stir in broth, corn, potatoes, milk, chipotles, and thyme. Bring to a simmer and cook 15 minutes.
6. Add shrimp and cream to soup.
7. Add salt to taste.
8. Simmer 5 minutes to cook shrimp.
9. Serve.
10. * This is very spicy. Start with 1/2 -1 Tbsp and work your way up according to taste.

bacon, onion, celery, garlic, flour, sherry wine, chicken broth, corn, red potatoes, milk, chipotle chile, fresh thyme, shrimp, heavy cream, salt

Taken from www.food.com/recipe/chipotle-shrimp-and-corn-chowder-230618 (may not work)