It is impossible to think of any good meal, no matter how plain or elegant, without soup or bread in it. ~M.F.K. Fisher

I love to make soup on a cold winter day. Since today is one of those days (snow in October? Really?!), I thought it was a great idea to make a hearty chowder. I always make corn chowder with potatoes and bacon but this time I thought I'd mix it up a bit and throw some shrimp in. The result? Yum! Put it in a bread bowl...even better!

Shrimp Corn Chowdah

Ingredients:

• 6 slices bacon cut into small pieces
• 3/4 lb. peeled and deveined raw medium shrimp
• 1 7 oz can sweet corn
• 1 7 oz can cream of corn
• 2 large potatoes (I prefer Yukon Gold), peeled and diced
• 1 small sweet onion, chopped
• 2 tbsp flour
• 1/2 tsp paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp dry thyme leaves
• 6 cups whole milk
• 1 cup chicken broth
• 2-3 scallions, chopped
• salt & pepper to taste

Directions:

• Cook bacon in a large heavy pot until crispy. Remove from pan and place on paper towels to drain.
• Remove all but 2 tbsp bacon grease from pot.
• Add onions to pot and cook about 5 minutes.
• Add potatoes and cook another 5 minutes, stirring occasionally.
• Add flour and stir.
• Add all the spices, corn, water and broth.
• Season with salt and pepper.
• Bring to a boil and then reduce heat.
• Simmer for about 20 minutes until potatoes are soft.
• Use a hand blender to blend soup (to thicken it.)
• Add shrimp and cook 3-4 minutes until shrimp turns pink.
• Chop bacon and scallions.
• Remove pot from heat and ladle chowdah into bowls (preferably bread bowls!) and then top with bacon and scallions.

Enjoy!