Shrimp and Corn Chowder

INGREDIENTS
2    slices bacon, chopped small
2    teaspoons unsalted butter
3    stalks celery, thinly sliced (about 1 cup)
1    medium white onion, chopped
1    green bell pepper, chopped small (about 1+ cup)*
3    cloves garlic, minced
2    tablespoons all-purpose flour
2    cups low-fat (2%) or whole milk
2    cups low sodium chicken broth
2    cups diced potatoes
¼   teaspoon cayenne pepper (optional)  
1    tablespoon dried thyme
3    cups corn kernels, fresh or frozen and thawed, drained
1    pound medium shrimp, peeled and deveined
      paprika for garnish

METHOD

In a Dutch oven or large sauce pan over medium-high heat, cook the bacon crisp and add the butter. Stir in the celery, onions, bell pepper and garlic. Cook the vegetables, stirring, for 5 to 6 minutes until tender. Stir in the flour until incorporated, about 2 minutes then slowly incorporate the milk and broth

Add the potatoes, thyme and cayenne pepper and bring to a boil. Reduce the heat to medium low and gently simmer until the potatoes are tender, about 6 to 8 minutes. Remove from the heat.

Transfer 1½ cups of the mixture to a food processor or blender and process to a puree. Return to the sauce pan and bring to a simmer over medium heat. Stir in the corn and shrimp and cook until the shrimp turns pink and opaque, about 4 minutes. If the soup is too thick, stir in up to 1 cup seafood broth or water. Divide among bowls and sprinkle with paprika.

*NOTE: If you want some of the bell pepper noticeable in the final chowder, leave part of it cut to ½ inch squares rather than chopped small.

Based on a recipe courtesy Food Network Magazine