Shrimp Corn Chowder

     I know soups are warm weather fare, but with seasonal corn on the cob, savory soups can be enjoyed all year round.  Such is the case with Shrimp Corn Chowder, and I would eat this any time any where any how... I don't know if you've heard but Olathe Sweet Corn is available for a few weeks every August and boy howdy do I take advantage of this delicious crop.  Any corn will work on this recipe, but experience this sensational produce if possible.  Each of the 6 servings are only 394 calories, 37g net carbs and 40g protein.  :)

Ingredients for 6 servings (each serving is 1 1/4 cup soup, 1/6th of Shrimp, 1.5 slices Turkey Bacon)~
Roma Tomato, diced
7 ears Corn on the Cob
12 oz diced Potato
4 cups Water
1 Tablespoon Chicken Base or 3 cubes Chicken Bouillon
1 teaspoon dried Thyme
Dash Pepper
9 slices Turkey Bacon
1 Tablespoon Extra Virgin Olive Oil
1 sweet yellow Onion, diced
1 Tablespoon chopped fresh Garlic
Dash Cayenne Pepper
2 pounds shelled fresh Shrimp
1 cup Fat Free Half & Half
2 Green Onions, sliced

     Dice Roma and drain on Paper Towel for several hours or as long as possible.  Shave ears of Corn directly in Crock Pot and keep shaved Cobs in Crock Pot as well, reserve one cup of Corn, set aside.  Add diced Potato, Water, Chicken Base, Thyme and Pepper, set on low for 7.5 hours.  An hour before ready to serve, add Bacon to skillet til crisp on each side, remove from skillet to drain on Paper Towel leaving Bacon drippings in skillet, add EVOO to skillet along with Onions, Garlic and Cayenne Pepper til golden brown, this step may take 30 minutes to get a rich color.  When ready, add Shrimp and reserved cup of Corn til Shrimp is pink.  When 7.5 hours have past, remove Cobs from broth and stir in Half and Half, add batches of soup to Magic Bullet or blender and whip smooth, may need to cool a bit before blending.  Crumble Bacon, then add 1 1/4 cup soup to bowl, 1/6th of Shrimp, 1.5 slices of crumbled Bacon, and then garnish with Tomato and Green Onions per serving.  Enjoy  :)