Emeril Lagasse Shrimp and Corn Chowder Recipe

In a large pot, cook the bacon until crispy, then remove and set aside.

Saute the onion, celery, and bell pepper in the bacon fat until softened, then add the garlic and cook for one more minute.

Add the flour and cook for 2-3 minutes until it forms a thick paste.

Whisk in the chicken broth and bring to a simmer. Add the corn and simmer for 10 minutes.

Add the shrimp and cook for 5 minutes until they are pink and cooked through, then add the heavy cream and bacon.

Season with salt and pepper to taste and sprinkle with chopped parsley before serving.