smoky corn and shrimp chowder

Ingredients smoky corn and shrimp chowder

6 slice bacon (cooked and crumbled)
1 large onion chopped
2 tbsp butter
1 tsp thyme
2 tsp sea salt
2 tsp black pepper
4 large potato (diced)
1 large red bell pepper
4 cup milk
2 cup whipping cream
1 cup Clam juice
4 cup corn kernels
1 lb shrimp (cooked and chopped)
2 tsp hot pepper sauce

how to make smoky corn and shrimp chowder

In a large saucepan on medium-high heat, melt butter and add, onion, thyme, salt, and black pepper. Stir often until onions are soft. Approximately 5 minutes.

Put onion mixture into a large pot and add the remaining ingredients. Cook on medium-low heat until potatoes are tender. Approximately 20 minutes.

Once cooking is complete, remove 1/3 of the soup from pot. Puree soup in a food processor until smooth, then return to pot and stir.