Ingredients:

- 1 pound large shrimp, peeled and deveined

- 4 slices bacon, chopped

- 1 medium onion, finely chopped

- 2 cloves garlic, minced

- 2 medium potatoes, peeled and diced

- 2 cups fresh or frozen corn kernels

- 1 red bell pepper, diced

- 4 cups chicken or vegetable broth

- 1 cup heavy cream

- 1 teaspoon dried thyme

- 1 bay leaf

- Salt and black pepper to taste

- 2 tablespoons butter

- Chopped fresh parsley for garnish

Instructions:

1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy. Remove the bacon from the pot and set it aside on a paper towel-lined plate to drain. Leave about 2 tablespoons of bacon grease in the pot.

2. In the same pot with the bacon grease, add the finely chopped onion and cook over medium heat until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.

3. Add the diced potatoes, corn kernels, and red bell pepper to the pot. Stir to combine with the onions and garlic.

4. Pour in the chicken or vegetable broth and add the dried thyme and bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 10-12 minutes, or until the potatoes are tender.

5. While the chowder is simmering, season the peeled and deveined shrimp with a pinch of salt and black pepper.

6. Once the potatoes are tender, remove the bay leaf and discard it. Use an immersion blender or a regular blender to blend part of the chowder mixture until it's smooth and creamy. You can blend as much or as little as you prefer to achieve your desired consistency.

7. Return the blended chowder to the pot and add the heavy cream, stirring to combine. Allow the chowder to simmer for an additional 5 minutes to heat through.

8. In a separate skillet, melt the butter over medium-high heat. Add the seasoned shrimp and cook for about 2-3 minutes on each side until they turn pink and opaque.

9. Add the cooked shrimp to the chowder and stir gently to combine.

10. Taste the chowder and adjust the seasoning with salt and black pepper as needed.

11. Serve the creamy shrimp and corn chowder hot, garnished with the crispy bacon and chopped fresh parsley.

Enjoy your delicious and creamy shrimp and corn chowder!