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3 green onions<\/span><\/span><\/p>\n 2 medium potatoes<\/span><\/span><\/p>\n 2 carrots<\/span><\/span><\/p>\n 1 can (11oz.) of corn niblets, drained<\/span><\/span><\/p>\n 1 can (10 oz.) cream of celery soup<\/span><\/span><\/p>\n 1 can (10 oz.) cream of mushroom soup<\/span><\/span><\/p>\n 2 cups water<\/span><\/span><\/p>\n 1 bay leaf<\/span><\/span><\/p>\n 1\/2 tsp dried thyme<\/span><\/span><\/p>\n 1\/2 tbsp onion powder<\/span><\/span><\/p>\n 1\/8 tsp cayenne pepper or crushed red pepper<\/span><\/span><\/p>\n 1 pound of medium shrimp, cleaned and peeled<\/span><\/span><\/p>\n 1 cup milk<\/span><\/span><\/p>\n 4 slices cooked bacon<\/span><\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Slice the green onions and carrots. Chop the potatoes into bite-size pieces. Place green onions, potatoes, carrots and corn in a Dutch oven or large pot. Add the soup, water, bay leaf, thyme, onion powder and cayenne pepper. Mix well. Allow to cook gently until potatoes are tender, about 25 minutes. Add the shrimp about 10 minutes before serving and heat the shrimp until they are cooked through. Add milk and remove the bay leaf. Place chowder in serving bowls and top with crumbled bacon.<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 3 green onions 2 medium potatoes 2 carrots 1 can (11oz.) of corn niblets, drained 1 can (10 oz.) cream of celery soup 1 can (10 oz.) cream of mushroom soup 2 cups water 1 bay leaf 1\/2 tsp dried thyme 1\/2 tbsp onion powder 1\/8 tsp cayenne pepper or crushed red pepper 1 pound of medium shrimp, cleaned and peeled 1 cup milk 4 slices cooked bacon \u00c2\u00a0 Slice the green onions and carrots. Chop the potatoes into…<\/p>\n