Ingredients
6 slices bacon, diced
1 medium red pepper, diced
1 medium onion, diced
3 T. all-purpose flour
2 1/4 c. whole milk
1 c. chicken broth
1 1/4 lbs. redskin potatoes,
cubed
2 c. roasted corn, fresh or
frozen
1 T fresh or 1 t. dried thyme
salt & pepper to taste
1 lb. raw shrimp, peeled,
deveined and cut into bite-
size pieces
Preparation
Saute bacon in a 5 quart dutch oven, until crisp. Remove and drain on a paper towel. Drain off all but 1 T. of bacon fat. Saute onion and red pepper 5 minutes, until soft. Stir in flour until blended in. Stir in remaining ingredients, except shrimp. Bring to a boil, stirring bottom of pan and sides. Reduce heat and partially cover.Simmer ten minutes, stirring occasionally, until potatoes are tender. Add shrimp and simmer 1-2 minutes or until cooked through. Ladle into soup bowls and sprinkle with bacon bits.
