Base Ingredients

• 4 slices slices bacon, chopped (optional but tasty) (Adds savory depth.)
• 1 tablespoon butter (For sautéing.)
• 1 tablespoon olive oil (For sautéing.)
• 1 yellow onion diced (Provides flavor.)
• 2 stalks celery, diced (Adds texture.)
• 1 red bell pepper diced (Adds sweetness.)
• 3 cloves garlic, minced (For flavor.)

Chowder Body Ingredients

• 1 large russet potato, peeled and diced small (Gives body and silkiness.)
• 3 cups corn kernels (fresh, frozen, or canned) (Sweet pops of corn.)
• 3 cups low sodium chicken or seafood stock (Foundation of the chowder.)
• 1 cup half and half or whole milk (Adds richness.)
• 1/2 cup heavy cream (Creamey texture.)
• 2 tablespoons flour (or 1 tablespoon cornstarch for a lighter option) (For thickening.)
• 1 teaspoon smoked paprika (Adds warmth.)
• 1/2 teaspoon dried thyme (Herb flavor.)
• Salt and black pepper to taste (For seasoning.)

Finishing Touches

• Fresh parsley or chives for garnish (For serving.)
• Lemon wedge for finishing (Brightens the flavors.)
• 1 pound medium shrimp, peeled and deveined (Adds protein and sweetness.)