Ingredients
- 6 slices bacon cut into small pieces
- 3 tablespoons butter
- 1 pound medium shrimp peeled and deveined
- ½ yellow onion finely chopped
- 2 ribs of celery finely chopped
- 3 cloves of garlic minced
- 3 tablespoons of flour
- 4 cups chicken or seafood stock
- 3 sprigs fresh thyme
- 1 teaspoon smoked or regular paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ pounds Yukon gold potato diced small
- 2 cups frozen or fresh corn kernels
- 1 cup heavy cream
- Green onion chopped for garnish
Instructions
- In a large dutch oven or stock pot over medium low heat, cook the bacon until crispy and the fat has rendered. Remove to a plate lined with paper towel, and set aside.
- Add butter to the pot and turn the heat up to medium. Cook the shrimp, until they start to curl and turn opaque and firm up, turning once; about 2-3 minutes. Remove from heat and set aside. Roughly chop ¾ of the shrimp if desired, leaving some whole for garnish if desired.
- Add the onion and celery and cook for 2-3 minutes until softened and translucent. Add the garlic and cook for 30 seconds more. Add in the flour to make a roux and cook for 1 minute. Whisk in the broth and bring to a boil. Add the thyme, paprika, salt, pepper and potatoes. Simmer for 10 - 12 minutes, or until the potatoes are soft and tender.
- Add the corn, cream, and the chopped shrimp and bring back to a simmer, do not boil.
- Serve, topping each bowl with bacon, whole shrimp and green onion.