Shrimp and Corn Chowder

1. Place bacon in a large Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and reserve drippings in Dutch oven. Once cool enough to handle, cut bacon into small pieces or crumble.

2. Add onion, bell pepper, and celery to bacon drippings. Cook, stirring often, until slightly softened, about 5 minutes. Add garlic and cook until fragrant, stirring constantly, about 1 minute.

3. Add potatoes and stock and bring to a boil over medium-high. Reduce heat to medium-low, cover, and cook, stirring occasionally, until potatoes are just tender, 10 to 15 minutes.

4. Meanwhile, combine 1 cup of the corn and 1 cup of the heavy cream in a 4-cup glass measuring cup or medium bowl. Blend using an immersion blender until smooth, about 1 minute. Strain mixture through a fine mesh strainer and discard solids.
   

5. Stir corn mixture, remaining corn and cream, thyme, salt, cayenne pepper, and black pepper into soup. Cook over medium-low, stirring occasionally, until heated through, about 5 minutes.

6. Meanwhile, combine flour and butter in a small bowl until a paste forms, about 1 minute.

7. Add paste to Dutch oven and cook until soup is slightly thickened and coats the back of a spoon, about 8 minutes. Add shrimp, and cook, stirring occasionally until pink in color, 3 to 5 minutes. Stir in scallions.

8. Serve soup topped with reserved bacon and additional scallions and hot sauce, if desired.
   

Cook's Note:

If you don't have an immersion blender, combine corn and cream in a regular blender and blend until smooth.

Recipe developed by Amanda Stanfield