Shrimp and Corn Chowder with Potatoes | Food Town

Ingredients

• 2 slices bacon cut into 1/2-inch pieces
• ½ cup yellow onion peeled & diced
• 1 teaspoon minced garlic
• 2 tablespoons butter
• 3 cups chicken broth (or seafood broth)
• 15 ounces canned corn, drained OR kernels from 3 fresh corn cobs
• 1 pound russet potatoes, cut into 1-inch chunks (approx. 1-2 potatoes)
• 12-16 oz medium-size shrimp, peeled & deveined
• 1 ½ cups heavy cream
• ½ teaspoon Creole seasoning