Ingredients

• 6 sl bacon, chopped
• 3 C turnip, peeled, bite-size
• 1/2 C onion, chopped
• 2 C chicken broth
• 2 T cornstarch
• 1 lb medium shrimp, bite-size pieces
• 3/4 C half-and-half
• 2 C corn kernels

Instructions

1. Saute the bacon in the soup pot until done to taste, but not overdone, then remove from the pot. Saute the onion and turnip in the bacon fat until the onion is translucent. Add the broth to the onions and turnips then simmer until the turnips are tender, but not mushy.
2. Pre-mix the cornstarch in some cold water, then add into the broth, whisking continuously until the broth thickens. Add the shrimp, corn, half-and-half, and most of the bacon, reserving some for a garnish, and continue cooking until the shrimp are done.
3. Plate, garnish with the remaining bacon, and serve hot.

Adapted from: unknown

Contributed by: Skip