Shrimp And Corn Chowder

• 6 slices bacon, diced
• 1 medium red pepper, diced
• 1 medium onion, diced
• 3 T. all-purpose flour
• 2 1/4 c. whole milk
• 1 c. chicken broth
• 1 1/4 lbs. redskin potatoes,
• cubed
• 2 c. roasted corn, fresh or
• frozen
• 1 T fresh or 1 t. dried thyme
• salt & pepper to taste
• 1 lb. raw shrimp, peeled,
• deveined and cut into bite-
• size pieces

1. Saute bacon in a 5 quart dutch oven, until crisp. Remove and drain on a paper towel. Drain off all but 1 T. of bacon fat. Saute onion and red pepper 5 minutes, until soft. Stir in flour until blended in. Stir in remaining ingredients, except shrimp.
2. Bring to a boil, stirring bottom of pan and sides. Reduce heat and partially cover.Simmer ten minutes, stirring occasionally, until potatoes are tender. Add shrimp and simmer 1-2 minutes or until cooked through. Ladle into soup bowls and sprinkle with bacon bits.

bacon, red pepper, onion, flour, milk, chicken broth, redskin potatoes, corn, frozen, t, salt, shrimp

Taken from www.epicurious.com/recipes/member/views/shrimp-and-corn-chowder-1201759 (may not work)