Smoky Corn and Shrimp Chowder

• 6 slice bacon (cooked and crumbled)
• 1 large onion, chopped
• 2 tbsp butter
• 1 tsp thyme
• 2 tsp sea salt
• 2 tsp black pepper
• 4 large potato (diced)
• 1 large red bell pepper
• 4 cup milk
• 2 cup whipping cream
• 1 cup Clam juice
• 4 cup corn kernels
• 1 lb shrimp (cooked and chopped)
• 2 tsp hot pepper sauce

1. In a large saucepan on medium-high heat, melt butter and add, onion, thyme, salt, and black pepper.
2. Stir often until onions are soft.
3. Approximately 5 minutes.
4. Put onion mixture into a large pot and add the remaining ingredients.
5. Cook on medium-low heat until potatoes are tender.
6. Approximately 20 minutes.
7. Once cooking is complete, remove 1/3 of the soup from pot.
8. Puree soup in a food processor until smooth, then return to pot and stir.

bacon, onion, butter, thyme, salt, black pepper, potato, red bell pepper, milk, whipping cream, clam juice, corn kernels, shrimp, pepper sauce

Taken from cookpad.com/us/recipes/357525-smoky-corn-and-shrimp-chowder (may not work)