Instructions

1. In a 4-quart saucepan, melt half of the butter and saute the onion and carrots until both are slightly tender, about 5 minutes.
2. Whisk in the flour and cook for 1 minute.
3. Add the potatoes, 3-4 cups of milk.
4. I just add the milk until it covers the potatoes, I don't really measure.
5. Add the 2 cups of milk with dissolved bouillon cubes.
6. Cook over medium heat for 15-20 minutes, until the potatoes are very soft.
7. Take a potato masher and mash some of the potatoes.
8. This will make the thick chowder texture.
9. While the potatoes are cooking, in a small saucepan, add the shrimp, garlic and rest of the butter.
10. Watch the shrimp closely; as soon as they all turn pink, about 2 to 3 minutes, turn off the heat.
11. Add the shrimp, butter and garlic mixture to the soup and stir well.
12. Add the half-and-half, salt, and pepper.
13. Simmer for 5-10 minutes.
14. Serve soup sprinkled with bacon bits and grated cheddar cheese. Garnish with dill, if desired.