Corn and Shrimp Chowder

I'm posting this one because I talked about it on Twitter and Facebook and it garnered some interest. We're just about to eat it and it looks fabulous! (Picture above is what it looks like right before it's finished.) UPDATE: It was fabulous -- a big hit with everyone!

Corn and Shrimp Chowder

Makes 6 servings
Prep time: 20 minutes
Cooking time: 3-4 hours
Ideal slow cooker size: 3-quart (I doubled the recipe and used my giant Crock-Pot)

Recipe from: Fix-It and Forget-It

Ingredients:
4 slices bacon, diced
1 C chopped onions
2 C diced, unpeeled red potatoes
2 10-oz. pkgs. frozen corn
1 tsp Worcestershire sauce
1/2 tsp paprika
1/2 tsp salt
1/8 tsp pepper
2 6-oz cans shrimp (my store only had 4 oz cans, so I improvised a bit)
2 C water
2 Tbsp butter or margarine
12-oz can evaporated milk
chopped chives, to taste

Directions:
1. Fry bacon in skillet until lightly crisp. Add onions to droppings and saute until transparent. Using slotted spoon, transfer bacon and onions to slow cooker.
2. Add remaining ingredients to cooker except milk and chives.
3. Cover. Cook on Low 3-4 hours, adding milk and chives 30 minutes before end of cooking time.
4. Serve with broccoli salad. (I didn't do this, but I did serve it with warmed-up sourdough bread.)