Corn and Shrimp Chowder

• 5 slices bacon, cut into 1/2 in. strips
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 6 -7 red potatoes, cut into pieces
• 2 (15 ounce) cans corn niblets (substitute frozen okay)
• 12 teaspoon ground thyme
• 4 cups chicken stock
• 12 cup all-purpose flour
• 2 cups half-and-half cream
• 1 -2 lb shrimp, frozen and pre-peeled
• salt and pepper

1. Crisp bacon in a heavy pot.
2. Add onion, celery, potatoes, corn, and thyme.
3. Continue cooking over medium heat for 5-8 minutes.
4. In a bowl, combine chicken stock with flour and whisk until blended.
5. Add chicken stock mixture to pot and cook until potatoes are tender.
6. Add half-and-half and shrimp and cook until shrimp turn pink and chowder is boiling.
7. This addition will cool the chowder so it takes a few minutes to reach the final stage.
8. Add salt and pepper to taste.
9. I suggest you make your salad and warm the bread before adding the shrimp.

bacon, onion, stalks celery, red potatoes, corn niblets, ground thyme, chicken stock, flour, cream, shrimp, salt

Taken from www.food.com/recipe/corn-and-shrimp-chowder-263649 (may not work)