Ingredients
6 slices bacon, cut into 1" pieces
1 lb. shrimp, peeled, deveined, and tails removed
1 tsp. paprika
1/4 tsp. cayenne
Kosher salt
Freshly ground black pepper
3 tbsp. butter
1 medium yellow onion, chopped
2 cloves garlic, minced
3 tbsp. all-purpose flour
4 c. low-sodium chicken broth
2 c. water
1 lb. baby potatoes, quartered
1 tsp. fresh thyme leaves
3 c. frozen corn
1 c. heavy cream
2 green onions, thinly sliced
Preparation
Step 1In a large pot over medium heat, cook bacon pieces until crispy. Using a slotted spoon, remove from pot and place on a paper towel lined plate. Step 2To same pot, add shrimp. Season with paprika, cayenne, salt, and pepper. Cook until opaque, 2 minutes. Remove from pot and keep warm. Step 3To same pot, melt butter. Add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Step 4Add flour and stir until onion is well coated. Slowly whisk in broth. Add water, potatoes, and thyme and bring to a boil. Season with salt and pepper. Step 5Reduce heat and let simmer until potatoes are fork tender, 15 minutes. Step 6Add corn, heavy cream, and green onions to pot and bring to a simmer. Add bacon and shrimp and cook until warmed through, 5 minutes.
Have you made this yet? Let us know how it went in the comments below!
