Shrimp and Corn Chowder

Name: Shrimp and Corn Chowder
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

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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