Shrimp and Corn Chowder

½ stick butter
½ lb thick cut bacon
1 small onion
2 stalks celery
½ large bell pepper
2 bay leaves
2 TBS Creole Seasoning (like Old Bay)
Salt and Pepper (to your own taste)
3 sprigs thyme, chopped
4 TBS flour
1 quart Vegetable Stock
1 pint Heavy Cream
1 pint Milk
1 lb de-veined, peeled shrimp (defrosted if frozen)
1 (small) bag of frozen corn or 4 ears of fresh corn from the cob

Melt the butter in a large soup pot over med-high heat. When the butter is melted add bacon and begin to brown. When bacon is almost crisp add thyme, bay leaves, onion, celery and bell pepper and continue to cook for about 5 minutes. Add the Creole Seasoning and flour and stir around constantly to form a gooey mess. With a whisk, add the quart of vegetable stock – make sure to scrape the bottom of the pan as you work to get the yummy bacon stuff! Bring the mix to a boil to thicken fully and then whisk in the cream and milk. Season with salt and pepper and bring back to a boil. Reduce the heat to medium and add your shrimp and corn and cover the pot for 6 to 7 minutes. Uncover and continue to cook for another 7 to 8 minutes until the shrimp and pink and the corn is cooked through. Take a taste to make sure there is enough salt, it surprised me how much salt it took to bring the flavors together!
I served this with some sourdough bread to mop up the leftovers and got the thumbs up from both of my guys.