Shrimp and Corn Chowder

Crisp the Bacon: In a large Dutch oven, cook the chopped bacon over medium-high heat until evenly browned. (Approximately 10 minutes). Drain on paper towels, reserving the flavorful drippings in the pot. Once cooled, crumble or chop the bacon into small pieces.

Sauté the Aromatics: Add the diced onion, bell pepper, and celery to the reserved bacon drippings. Sauté, stirring frequently, until softened. (Approximately 5 minutes). Stir in the minced garlic and cook until fragrant. (Approximately 1 minute).

Simmer the Potatoes: Add the cubed potatoes and stock to the pot. Bring to a boil over medium-high heat, then reduce heat to medium-low. Cover and simmer, stirring occasionally, until the potatoes are just tender. (Approximately 10-15 minutes).

Create the Corn Cream: While the potatoes simmer, combine 1 cup of the thawed corn kernels and 1 cup of the heavy cream in a blender or food processor. Blend until completely smooth. Strain the mixture through a fine-mesh sieve, discarding the solids for a silky-smooth base.

Build the Chowder: Stir the corn cream, remaining corn, remaining cream, thyme, salt, cayenne pepper, and black pepper into the pot with the potatoes. Cook over medium-low heat, stirring occasionally, until heated through. (Approximately 5 minutes).

Thicken the Base: In a separate small bowl, whisk together the flour and softened butter until a smooth paste forms (a beurre manié). (Approximately 1 minute).

Develop the Flavor: Incorporate the flour-butter paste into the chowder. Cook, stirring, until the soup slightly thickens and coats the back of a spoon. (Approximately 8 minutes).

Add the Shrimp: Add the shrimp to the Dutch oven and cook, stirring occasionally, until they turn pink and are cooked through. (Approximately 3-5 minutes). Stir in the sliced scallions.

Serve: Ladle the chowder into bowls, garnish with the reserved bacon, additional sliced scallions, and a dash of hot sauce (if desired). Serve immediately and enjoy!