BACON, SHRIMP AND CORN CHOWDER

INGREDIENTS:

• 5 slices Hickory Smoked Wright Brand Bacon, cut into small pieces
• 1 pound medium shrimp, peeled and deveined
• 2 cups chopped yellow onion
• 1 tablespoon fresh minced garlic
• 1 teaspoon paprika
• ½ teaspoon dried thyme
• Pinch crushed red pepper
• 2-1/2 cups frozen corn kernels
• 3 cups chicken stock
• 1 cup half and half
• Salt and pepper, to taste
• Fresh thyme sprigs for garnish, if desired

INSTRUCTIONS:

1. In a large pot or Dutch oven over medium heat, fry the bacon pieces until crispy. Transfer to a plate lined with paper towels. Drain off fat from pot, leaving 1 tablespoon.
2. Add shrimp to the pot and cook until pink (about 3-4 minutes), stirring frequently. Remove shrimp with a slotted spoon and add to the plate with the bacon. Leave juices in pot.
3. Add onions and garlc. Sauté for about 3 minutes, or until onions are soft and translucent.
4. Add paprika, crushed red pepper, thyme, salt and pepper. Cook, stirring frequently for 2 minutes.
5. Add corn, chicken stock and half and half. Stir to combine. Bring to a boil. Reduce heat to medium-low and simmer for 15 minutes …