• Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

• Using a sharp knife and cutting board, dice 2 cups Yukon Gold potatoes and 1 cup sweet yellow onion. Mince 1 tablespoon minced garlic.
• Thaw 1 pound large shrimp in a colander under cool running water. Then peel, devein, and chop the shrimp.
• Cook 3 slices bacon in a small skillet. Cool and break into bite-size pieces. Reserve for garnish.
• Shred 1 cup cheddar cheese and set aside until the end.

Make the Soup

• In a medium saucepan, boil the potatoes in 2 1/2 cups chicken broth until tender, about 15-20 minutes.
• Add 15 oz. sweet corn (drained), and chopped shrimp to the potatoes. Stir in 1 1/2 cups whole milk and 1 1/2 cups half and half cream.
• In the same skillet that you cooked the bacon, sauté the chopped onion and minced garlic, using the leftover bacon grease and 1 tablespoon butter (melted). Add 5 tablespoons all-purpose flour to make a paste.
• Whisk the roux into the chowder, and continue cooking until it thickens to desired consistency.
• Season with 1 teaspoon dried parsley, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Top with crumbled bacon and shredded cheddar cheese. Serves 4.