Cook bacon in a large (8-quart) soup pot over medium heat, stirring occasionally, until crisp. Remove bacon from pot with a slotted spoon, reserving 1 teaspoon drippings in pot; set bacon aside.
Add butter to bacon drippings in pot, and melt butter over medium heat. Add onion and next 4 ingredients; cook 10 minutes, stirring frequently.
Stir in broth, potatoes, and chile. Bring to a boil; reduce heat, and simmer 20 minutes or until potatoes are tender. Stir in corn and shrimp; cook 3 minutes or until shrimp are just cooked through. Stir in reserved bacon. Adjust seasonings, if necessary. Garnish, if desired.
Was a great recipe, husband loved it. Very spicy..only use 1/2 can of peppers if you are not into spice foods. We added whole amount, he couldn't get enough, I needed bread for my mouth was on fire. Will be making again soon, and sharing with other family members.
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