• 4 slices bacon, stacked and diced
• 1 medium onion, diced
• 1 red bell pepper, diced
• 3 TB. flour
• 1 lb. potatoes, peeled and diced
• 1 1/2 c. whole milk
• 1/2 c. heavy cream
• 2 c. chicken stock
• 1 (15.5oz) can whole kernel corn, drained
• 1 tsp. dried thyme
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 lb. medium shrimp, peeled and deveined (cut in pieces if you prefer)

Directions
Heat a 3-4 quart saucepan over medium heat. Add bacon, cook until crisp. Remove with a slotted spoon, drain well and set aside. Drain of all but 1 TB of bacon drippings. Add onion and bell pepper; cook stirring as needed for 5 minutes or until soft. Add flour, stir until blended with fat. Stir in remaining ingredients except shrimp. Bring to a boil, stirring bottom of saucepan and taking care to get into the corners. Reduce heat, partially cover and simmer 10 minutes. Stirring occaisionally or until potatoes are tender. Add the shrimp and simmer 1-2 minutes. Serve and sprinkle with bacon. *** you can also kick it up and garnish with shredded cheese