Ingredients:

  • 4 oz thick-cut bacon, diced
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups seafood stock
  • 1 cup heavy cream
  • 1 tbsp fresh lemon juice
  • 1 lb raw medium shrimp, peeled and deveined
  • 2 cups corn kernels
  • 2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 1 tsp dried thyme
  • salt to taste
  • black pepper to taste
  • 2 tbsp fresh chives, chopped

Instructions:

  1. Render the Bacon: Place the diced bacon in a large heavy-bottomed pot over medium heat. Cook until the bacon is mahogany-colored and crisp. Remove the bacon with a slotted spoon, leaving the rendered fat in the pot.
  2. Sauté Aromatics: Add the butter to the bacon fat. Once melted, toss in the onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and the vegetables have softened. Stir in the garlic and thyme, cooking for 60 seconds until fragrant.
  3. Create the Roux: Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste and create a thick paste.
  4. Simmer Base: Slowly pour in the seafood stock while stirring constantly to prevent lumps. Add the cubed potatoes. Bring to a simmer and cook for 10-12 minutes until potatoes are tender.
  5. Finish the Broth: Stir in the heavy cream and lemon juice. Bring back to a gentle simmer.
  6. Add Mix-ins: Stir in the corn kernels and raw shrimp. Cook for 3-5 minutes, just until the shrimp turn opaque and tender.
  7. Garnish and Serve: Season with salt and black pepper to taste. Stir the cooked bacon back into the pot and garnish with fresh chopped chives before serving.