1poundbaby red potatoesquartered, (pieces should be no bigger than 1 inch max)
3 cupschicken or vegetable broth
1cupheavy cream or half and half, (see note)
Add bacon to a large pot and cook over medium-high heat for 4-8 minutes until crisp. Transfer to a towel-lined plate and set aside.
Add garlic and shrimp to pot and cook over medium heat for 3-4 minutes until garlic is fragrant and begins to brown and shrimp turns opaque.
Add corn, carrots, celery, onion powder, paprika, salt, pepper, Italian seasoning, potatoes, and chicken/vegetable broth and stir to combine. Bring to a boil, then pour in heavy cream. Simmer for 10-12 minutes until potatoes are tender. Stir in bacon and cook another 2-3 minutes.
Garnish with chopped parsley or thyme and cracked black pepper, and serve.
Use half and half for a lighter alternative to the heavy cream. End result will not be quite as rich or as creamy, but still completely delicious.