Shrimp and Corn Chowder - Three Many Cooks

Ingredients

• 3 slices thick-cut bacon, cut into ½-inch pieces
• 1 large Spanish onion, cut into medium dice (about 2 cups)
• ¼ cup flour
• 1 quart clam (or lobster*) broth, plus 1 cup water
• 3 medium boiling potatoes, cut into medium dice
• ½ teaspoon dried thyme
• 2 ears fresh corn, kernels cut from the cob (generous 1 cup kernels)
• 1 cup heavy cream
• 1 pound large shrimp, preferably Gulf wild, peeled, deveined and halved lengthwise, deveined, and then halved crosswise
• 2 tablespoons minced fresh parsley leaves
• Salt and ground black or white pepper