Shrimp and Corn Chowder

2 tsp Olive Oil
1 pound shrimp
1 pound potatoes, diced
1 onion, chopped
1 carton (32 oz) chicken broth
1 1/2 cups fresh corn kernels
3 slices canadian bacon (I use turkey bacon)
1/4 cup fat free half and half
1 tsp paprika
1 tsp black pepper

Heat 2 tsp olive oil in saucepan. Add onion and cooking until softened. Stir in potatoes and chicken broth and bring to a boil. Mix in paprika and black pepper. Cook until potatoes are tender about 20 minutes. While this is cooking cook your shrimp in a saucepan. I use a little cooking spray to make sure they do not stick. Cook until nicely pink. Take 1/2 of the potato, onion, chicken broth mixture and run through food processor and return to pot. Add shrimp, canadian bacon and half and half. Bring to a boil again and simmer for 3 minutes.

Enjoy.