Shrimp & Bacon Corn Chowder

1 pound peeled and deveined shrimp
4 slices thick cut peppered bacon, diced
1 large potato
1/2 sweet or white onion, diced
2 cloves garlic, minced
1 can corn
1 can cream style corn
1 cup chicken broth
2 tbsp butter
1 tsp salt
1 tsp black pepper
1 tsp cumin
1/2 tsp cayenne (less or more, to taste)
1/2 tsp red pepper flakes

Peel potato and cut into 1 1/2 inch cubes. Place in saucepan and cover with water. Bring to boil. Cook for 15 minutes. Strain and empty potatoes into food processor. Pulse until smooth. 

Drizzle a large pot with olive oil over medium heat. Add bacon and cook for approximately 5 minutes, stirring frequently. Remove bacon with a slotted spoon and place on a paper towel lined plate. 

Add shrimp and butter to the pot and cook for 3-5 minutes. Remove shrimp with slotted spoon and set aside.

Cook onion and garlic in same pan until translucent, about 5 minutes.

Add chicken broth slowly. Deglaze pan and then add salt, pepper, cumin, cayenne, and red pepper flakes. As always, add or decrease peppers to taste.

Stir in both cans of corn and potato purée. Bring to boil for 3 minutes. Reduce heat to low and let simmer for 20 minutes.

Stir in bacon. Top with shrimp.

Enjoy!