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. 

Derictions:

In a huge pot or Dutch broiler over medium hotness, sear the bacon pieces until firm. Move to a plate fixed with paper towels. Channel off fat from pot, leaving 1 tablespoon.
Add shrimp to the pot and cook until pink (around 3-4 minutes), mixing often. Eliminate shrimp with an opened spoon and add to the plate with the bacon. Leave juices in pot.
Add onions and garlc. Sauté for around 3 minutes, or until onions are delicate and clear.
Add paprika, squashed red pepper, thyme, salt and pepper. Cook, mixing as often as possible for 2 minutes.
Add corn, chicken stock and cream. Mix to consolidate. Heat to the point of boiling. Decrease hotness to medium-low and stew for 15 minutes.
Utilizing an inundation blender, mix about portion of the soup until rich. In the event that you don't have a submersion blender, mix 2 cups of soup in a blender and heartbeat until rich (practice alert while mixing hot fluids - mix limited quantities all at once and hold

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