Shrimp and Bacon Corn Chowder

Instructions

1. 1
   Cook the diced bacon in a large pot over medium heat until crisp, about 6–8 minutes. Remove bacon with a slotted spoon and set aside, leaving 2 tbsp bacon fat in the pot.
2. 2
   Add butter to the pot. Add onion and celery, sautéing until softened, about 4–5 minutes. Stir in garlic and cook for 1 minute.
3. 3
   Sprinkle in flour, stir for 1 minute until absorbed. Gradually whisk in chicken broth.
4. 4
   Add the potatoes, corn, smoked paprika, thyme, cayenne, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook 12–15 minutes, or until potatoes are fork-tender.
5. 5
   Stir in the shrimp. Simmer 3–4 minutes, until shrimp are pink and opaque.
6. 6
   Add heavy cream and half the reserved bacon. Adjust salt and pepper as needed. Heat through gently for 2–3 minutes; don’t let it boil.
7. 7
   Serve garnished with remaining bacon and chopped chives. Enjoy warm!