1/2 bag frozen diced onions
1 tbsp butter
1/2 bag frozen diced potatoes with green peppers
1 bag frozen mixed golden/white corn
1 carton chicken broth
4 baby carrots sliced thinly (you could use more, but I don't really like carrots)
2 celery stalks sliced thinly
2 bay leaves
salt, black pepper, red pepper flakes to taste
1 pint heavy cream (half and half works but isn't as rich or creamy)
1 bag frozen shrimp (tail off and deveined is my preference)
6 slices crispy bacon broken into pieces
Here are some of the ingredients I used, but you can use whatever you'd prefer.
Optional - add 1/2 jar diced, drained pimientos; add 1/2 bag diced frozen green peppers
Garnish with minced parsley, shredded cheddar, and sour cream if desired (but I like it plain)
In a large stockpot, saute diced onions in butter until slightly browned.
Add potatoes, corn, carrots, stalks, seasonings, and chicken broth; bring to a boil, then simmer for an hour or so to allow flavors to meld.
Slowly add heavy cream and stir until liquid is heated through; to prevent curdling, keep soup at a low heat and stir occasionally.
Add cooked bacon to allow it to flavor the soup as it finishes cooking.
Add frozen shrimp and cover soup until shrimp is pink.
Taste soup and adjust seasonings as needed.
I think the potatoes add enough starch to thicken the soup, but if you'd like a thicker base, you can do that by making and adding a simple roux.
(To make a roux, melt 1 stick of butter in the microwave in a small bowl and stir in flour a bit at a time until totally incorporated. It should look like a thickish, slightly crumbly gravy when you're finished. Add tablespoons of the roux to hot soup and stir until incorporated. As the roux is incorporated into the liquid of your soup, it will thicken into a sauce.)
To go with my fabulous shrimp corn chowder, I made the copycat cheddar biscuits a la Red Lobster that are featured on Damn Delicious. You can get the recipe here -- http://damndelicious.net/2014/02/03/red-lobster-cheddar-bay-biscuits/