A Spicy Shrimp Corn and Potato Chowder

Ingredients

• 12 to 14 ounces raw shrimp (peeled deveined and tails removed)
• 4 bacon slices, diced (hickory smoked regular bacon is fine if you don't want to use the smoked)
• 1/2 cup onions, diced
• 2 shallots, thin sliced
• 1/2 cup celery, diced
• 1 poblano pepper, roasted (you can also use anaheim or cubanelle, which is a milder pepper)
• 1 to 2 jalapenos, roasted (depending on how spicy you like it)
• 2 cups potatoes, diced (I normally use frozen Ore Ida diced potatoes; thawed or 6-7 small white or red potatoes, cut in quarters)
• 2 cups frozen corn, thawed
• 4 cups chicken broth (I prefer low salt)
• 2 cups half and half
• 2 to 3 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
• 2 tablespoons fresh parsley, chopped
• 1 to 2 teaspoons Old Bay seasoning
• Salt to taste
• Pepper to taste
• 1/4 cup all purpose flour
• 1/2 to 1 tablespoon oil (olive oil)
• Garnish
• 2 tablespoons fresh parsley, chopped
• 2 teaspoons fresh chives, chopped
• Hot sauce

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