Wendell's Shrimp and Bacon Corn Chowder

Wendell made this last night, and it was really, really good.  It had a little kick to it which was kinda surprising.  The recipe is from the Creme De La Crumb site. 

 

Ingredients

• 4 slices bacon, chopped
• 3 teaspoons minced garlic
• 1 pound large shelled shrimp
• 1 15-ounce can corn, drained
• 1/2 cup sliced carrots
• 2 ribs celery, chopped
• 1/2 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes
• 1 pound baby red potatoes, quartered
• 3 cups chicken or vegetable broth
• 1 cup heavy cream or half and half

Instructions

• 1.  Add bacon to a large pot and cook over medium-high heat for 4-8 minutes until crisp. Transfer to a towel-lined plate and set aside.

  2. Add garlic and shrimp to pot and cook over medium heat for 3-4 minutes until garlic is fragrant and begins to brown and shrimp turns opaque.

  3. Add corn, carrots, celery, onion powder, paprika, salt, pepper, Italian seasoning, potatoes, and chicken/vegetable broth and stir to combine. Bring to a boil, then pour in heavy cream. Simmer for 10-12 minutes until potatoes are tender. Stir in bacon and cook another 2-3 minutes.

  4. Garnish with chopped parsley or thyme and cracked black pepper, and serve.