Shrimp Chowder

• servings: Serving size 6
• active time: 10 minutes
• total time: 40 minutes

Ingredients

12 ounces bacon sliced, divided

1 medium onion diced

1½ pounds red potatoes peeled, diced into ¼ pieces

3 8-ounce bottles (3 cups) clam juice

4 cups half and half

3 4-ounce cans tiny shrimp drained

1 pound sweet corn fresh or frozen, not canned

2 tablespoons thyme fresh

Directions

Cook sliced bacon in a large pot (or Dutch oven) over medium heat until crispy. About 8-10 minutes. Transfer bacon onto a bacon towel and set aside. Remove all but 2 tablespoons of bacon fat.

Add diced onions and sauté in the bacon fat. About 2 minutes. Stir in diced potatoes.

Pour in clam juice and bring to a boil. Reduce to medium heat and simmer for 10-15 minutes.

Add half and half, corn kernels, ½ of the cooked bacon, drained shrimp, and thyme. Simmer for an additional 5 minutes over medium-low heat. Season with salt and pepper. Serve and garnish with remaining bacon.