Bacon Corn Chowder with Shrimp

One of my favorite things to cook around our house is hearty soups. You pretty much can't mess up a soup recipe and it stores great for leftovers. Shrimp and soup may sound like a weird combo but man this recipe was a winner! Oddly enough, I have been wanting shrimp pretty often in this pregnancy. 
Ingredients 6 slices of cooked bacon, chopped into little pieces Olive oil 1.5 cups onion, chopped 1 cup celery, chopped 1 garlic clove, minced 4 cups corn, canned or frozen but thawed 1 cup water 2 cups chicken broth 1 lb small/medium shrimp, peeled and cooked (I pan seared mine with olive oil over medium heat, took just a few minutes) 1/3 cup half and half 1/2 tsp pepper 1 tsp salt
1. Saute onions, celery, and garlic in a large pot with olive oil over medium heat. 
2. Add the chicken broth and water to the pot
3. Add corn to the pot and let cook over medium heat for 3-4 minutes
4. Add the shrimp
5. Add the half and half and stir until combined
6. Stir in salt, pepper, and bacon
7. Add any additional salt or garlic salt to taste

original recipe, A Zesty Bite